Ground sumac is becoming more readily available in supermarkets these days and if you’ve never had it, it is a Middle Eastern spice that is tart and lemony in flavor.  A main ingredient in the spice blend named za’atar, sumac is lovely on roasted veggies, meats and even seafood. I was drawn to this recipe from Fine Cooking magazine for its creative use of ground sumac in a simple vinaigrette. The sumac is paired with lemon juice, olive oil and salt and pepper and is drizzled over a hearty salad of cumin-scented roasted cauliflower, plump dried cherries, chickpeas, crumbled feta cheese, arugula and buttery pine nuts. Wonderful on its own as a vegetarian main dish, this dish also shines when paired with grilled fish or even a za’atar roasted chicken.

(To view this recipe, click on the following link: http://www.finecooking.com/recipe/roasted-cauliflower-and-arugula-salad-with-sumac-dressing)

Tagged: Arugula, cauliflower, cumin-scented cauliflower, dried cherries, feta cheese, Fine Cooking, Fine Cooking magazine, ground cumin, ground sumac, lemon juice, pine nuts, roasted cauliflower, roasted cauliflower salad, Salad, side dish, sumac, sumac dressing, vegetarian