Chickpeas, Cauliflower, Tomato, Sumac Yogurt

A while back, the L.A. Times did a spotlight on Jeanne Kelley's cookbook Vegetarian Salad for Dinner.  I haven't decided if I'm going to cough up that much for it yet, especially since I just spent $30 on another salad cookbook.

The recipe they published looked fantastic, and far more accessible than the ones in Salad Freak.  It went on the meal plan as a "one pot" dinner, even though I ended up with a lot of dishes to wash.  It's also another oven-cooked salad, which was a better idea when it wasn't quite so hot out yet.

Choose a good-quality Greek yogurt for this.  It doesn't have to be the most expensive one.  I got the "organics" version of the store brand, so second-cheapest option.  It should be thick and creamy.  You aren't making a smoothie or throwing fruit into it.  The flavor and texture have to hold on their own with only a bit of seasoning.  Plus, it's half of the protein in this dish.

I had to go looking for sumac.  I did not want to commit to a big container until I knew if I liked it.  A few spice brands carry it and it isn't cheap.  Sprouts had it in the bulk spices, so I got enough to fill one of my little 2 oz spice jars, to experiment in this and a few Salad Freak recipes.  I decided that if I liked it, I could go to a Middle Eastern or Kosher market and buy a full container.  The receipt was a bit scary at $24.79/lb, but 1/4 C by volume was 74¢.  The whole cumin seeds were easier.  Tampico and other bargain brands carry them for a little over a dollar.  Plus, I know I will use them.  If you don't want to go to the effort to find sumac, sweet paprika or a mild chili powder would be the next closest in flavor.  I don't have Aleppo pepper and subbed chili powder to very nice effect.

And as long as I've brought up food prices, a word about pine nuts.  They aren't in the original recipe, but I wanted to garnish with them.  Last time I bought them, they were $1.25 an ounce.  I got about five dollars' worth and kept them in the freezer, using a few tablespoons at a time as garnish over a couple of years.  The best I could do to restock was $2 per ounce from Smart & Final.  As long as I use cashews when I make pesto, this will last me another few years.  Long enough to choke at the next price hike.

1-1/2 C plain Greek yogurt
*1 clove garlic, grated or put through a garlic press
1 generous tsp ground sumac, plus more for sprinkling (or sweet paprika)
Olive oil as needed (over 1/4 C)
1 large head cauliflower, cut into 2-inch florets
salt and pepper
12 oz cherry or grape tomatoes (dry pint)
*1 14-16 oz can chickpeas, drained and rinsed
1 rounded tsp cumin seeds
1 tsp Aleppo pepper or chili powder
*1/2 C chopped fresh Italian parsley
Extra garnishes such as feta, olives, pine nuts, herbs (optional)

1.  To make the dressing/dip, stir together yogurt, grated garlic, and sumac.  And who are we kidding, it was closer to 3 garlic cloves.  Refrigerate to let flavors meld while you prepare the veggies.

2.  Preheat oven to 425º.  Line two sheet pans with parchment.  I didn't, thinking that I've been far too protective of my baking sheets.  Took forever to scrub them clean, especially the tomato one.

3.  In a large bowl, toss cauliflower with about 3 Tb olive oil, so they're well coated.  Spread on one baking sheet and sprinkle with salt and pepper.  Put the tomatoes in the bowl with another tablespoon of oil and toss to coat.  Spread those on the other sheet and also sprinkle with salt and pepper.

4.  Roast 15 minutes, then stir both pans to turn up the browned sides.  The tomatoes may be done, or give them 5 more minutes to get a little blistered.  The cauliflower will need longer.  Once the tomatoes are blistered through, stash them somewhere safe, like the serving bowl.  Toss the chickpeas in the mixing bowl with another tablespoon of oil and spread them on the tomato pan.  Sprinkle with cumin seeds and Aleppo pepper and put them in to roast until the cauliflower is done.

5.  Once everything is roasted, allow it to cool 10 minutes.  Everything goes back in the bowl, plus the chopped parsley.  Admittedly, I used way more than 1/2 C.  I liked the look and have a lot of it.  Toss until evenly mixed, bearing in mind that the tomatoes are very fragile.

6.  Arrange salad on a platter or large serving bowl.  Transfer yogurt to a shallow bowl and set amid the veggies.  Garnish with more sumac, olives, feta, pine nuts, or anything else you think would enhance the dish.  Serve veggies room temperature or slightly warm.

Difficulty rating  :)