Sumac-Spiced Cauliflower Steak with Chickpea and Pomegranate Salsa

Ingredients

• 1 large cauliflower, cut into 1-inch steaks
• 2 tablespoons olive oil
• 1 tablespoon ground sumac
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1 teaspoon salt
• 1 teaspoon black pepper

• 1 can chickpeas, drained and rinsed
• 1 cup pomegranate seeds
• 1 small red onion, finely chopped
• 1 cup fresh parsley, chopped
• 2 tablespoons lemon juice, freshly squeezed
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1 teaspoon black pepper

Method

1. 01
   Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. 02
   In a small bowl, mix the olive oil, ground sumac, cumin, paprika, salt, and black pepper.
3. 03
   Brush both sides of the cauliflower steaks with the spice mixture and place them on the prepared baking sheet.
4. 04
   Roast the cauliflower steaks in the preheated oven for 25-30 minutes, or until tender and golden brown, flipping halfway through.
5. 05
   While the cauliflower is roasting, prepare the salsa by combining the chickpeas, pomegranate seeds, red onion, parsley, lemon juice, olive oil, salt, and black pepper in a bowl. Mix well.
6. 06
   Once the cauliflower steaks are done, remove them from the oven and let them cool slightly.
7. 07
   Serve the cauliflower steaks topped with the chickpea and pomegranate salsa.