Warm Spiced Cauliflower, Spinach + Feta Salad
After making my usual spinach and feta gozleme one night, and tasting the filling for seasoning, I realised how good this would be as a salad, with a few more ingredients. This salad was created shortly after. With the addition of roasted cauliflower, currants, pine nuts and sumac, it’s seriously good on it’s own, or along side the usual favourites - roast or grilled chicken, seafood or red meat.
Warm Spiced Cauliflower Salad
INGREDIENTS
1 large cauliflower, cut into florets
1 teaspoon of zaatar
Sea salt and olive oil, for roasting
1/2 brown onion, finely chopped
2 cloves of garlic, finely chopped
2 tablespoons olive oil
1 teaspoon ground cumin
1 teaspoon cumin seeds
250g baby spinach, roughly chopped
1/4 cup currants, soaked in hot water til plump, then drained
2 tablespoons pine nuts, lightly toasted
150g greek feta, crumbled
3 sprigs of mint, leaves finely chopped
Juice of half a lemon
2 tablespoons olive oil
1 teaspoon sumac
Salt and pepper to taste
DIRECTIONS
Preheat your oven to 200C, and line a tray with baking paper.
Coat the cauliflower in the zaatar, salt and olive oil, and roast for 30 minutes, or until soft and golden. Meanwhile, place the spinach in a large bowl and set aside. While the cauliflower is roasting, cook the onion, garlic, cumin seeds and ground in a frypan, with the olive oil. When slightly golden and transulcent, remove from the heat and pout over the spinach. Also add the hot caulflower to the spinach when done. Mix well.
Add the currants, pine nuts, feta, mint, lemon juice, olive oil, and sumac. Mix well, and taste for seasoning. Serve in a large serving bowl, and sprinkle a little more sumac on top. Serve warm or room temperature. This will serve around 4-6 as a side, or 8 as part of a banquet.
