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Hawajj-spiced roasted cauliflower, homemade hummus and sumac onions on a bed of mixed greens and fresh herbs serve as the perfect Shabbat appetizer for the entire table…or a Israeli-themed dinner dish- inspired by a dish at my fave NY restaurant.
This deconstructed Jerusalem grill roasted cauliflower salad is a delicious and healthy meal that combines the flavors of the Middle East in a vibrant and satisfying dish.
1 large head of cauliflower, cut into florets OR 16 ounces of Beleaves Frozen Cauliflower
2 tablespoons extra virgin olive oil
2 tablespoons Pereg Hawaij seasoning
salt, to taste
pepper, to taste
1 can (15 ounces) Glicks Chickpeas, drained and rinsed
1/4 cup Haddar Baracke Tahini
1/4 cup lemon juice
2 cloves garlic or 2 cubes Gefen Frozen Garlic
2 tablespoons olive oil
salt, to taste
water, as needed for desired consistency
1 large red onion, thinly sliced
1 tablespoon sumac
1 tablespoon olive oil
1 tablespoon lemon juice
1/2 teaspoon salt (adjust to taste)
1 tablespoon chopped fresh, cleaned parsley
2 tablespoons olive oil
1 tablespoon lemon juice
1 teaspoon Pereg Cumin
salt, to taste
pepper, to taste
1/2 cup cherry tomatoes, halved
1/2 cup cucumber, diced
1 cup mixed greens
1/4 cup pomegranate seeds (optional)
1/4 cup toasted pine nuts (optional)
1/2 cup fresh, cleaned cilantro, chopped
Preheat the oven to 425 degrees Fahrenheit.
In a large bowl, combine olive oil, hawajj, salt, and pepper.
Toss the cauliflower florets in the spice mixture until evenly coated.
Spread the cauliflower on a baking sheet in a single layer.
Roast for 25 to 30 minutes, or until the cauliflower is tender and golden brown, turning halfway through.
In a food processor, combine chickpeas, tahini, lemon juice, garlic, and olive oil.
Blend until smooth, adding water a tablespoon at a time until the desired consistency is reached.
Season with salt to taste.
Add the thinly sliced onions to a bowl with the sumac, lemon juice, olive oil, salt and chopped parsley. Stir well continuously to ensure all the onions are coated in the sumac and the dressing.
Allow it to marinate for five minutes for the flavors to develop.
In a small bowl, whisk together the olive oil, lemon juice, cumin, salt, and pepper for the dressing.
On a wooden board, spread each item out in segments.
Drizzle with the dressing and sprinkle fresh herbs on top.
Serve immediately.
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