Roasted cauliflower salad with sumac

If you haven’t tried sumac before you are in for a treat! It gives a sour note and a wonderful  colour to cauliflower which is so often thought of as a boring vegetable.    

1 medium cauliflower, cut into small florets  

1T olive oil  

1 handful / 5g coriander leaf  

1 small green chilli, finely chopped  

25g pomegranate seeds  

25g walnuts, broken into pieces  

50g red pepper, finely chopped  

1t sumac  

1t ground cumin  

A squeeze of lemon juice  

Salt  

2t extra virgin olive oil    

Preheat the oven at 200c  In a large bowl mix the cauliflower with the oil, making sure to cover all of the cauliflower with  the oil  Bake the cauliflower for 10 minutes until you can easily insert a fork  Once cooked cool for 10 minutes  In the bowl add all of the remaining ingredients  Add the cauliflower and mix well  Taste to see if you need to add more salt  You can let this dish sit for a while, the taste is not affected if you need to do this whilst you  prepare your other dishes