1 whole caulifower, broken into florets
1 cup of cooked burghul or cous cous
1 fennel bulb, trimmed and finely sliced
1/2 red onion, finely sliced
1 cup toasted almonds and walnuts chopped
handful of dried cranberries chopped
half a bunch flat leaf parsley, chopped
1 teaspoon sumac
1 teaspoon sea salt
1 lemon, juiced
100ml extra virgin olive oil
freshly ground black pepper
Preheat oven to 175°C. Cauliflower florets on a baking tray, sprinkle with salt flakes and bake for 25 minutes or until they start to brown. No oil is needed here – it will make the cauliflower soft and soggy so don’t be tempted add it! Once baked, set the cauliflower aside to cool.
To make salad, combine roasted cauliflower, burghul, fennel, onions, almonds and parsley in a large bowl and toss gently with the dressing.
Lastly, garnish with a sprinkling of sumac, and salt and pepper to taste.
This salad keeps well in the fridge for up to 3 days.