Directions

1) Preheat oven to 200°C. Fill large saucepan ⅔ full with salted water and bring to a boil. Submerge cauliflower into water, blanching 2 minutes. Drain and transfer the cauliflower to baking pan, lined with foil and pat dry.

2) Combine olive oil, coriander, sumac and salt in small bowl. Brush over surface of the cauliflower. Roast 50 minutes or until knife easily slides into the center of the cauliflower.

3) Transfer cauliflower to a serving platter surrounded by the mixed salad. Drizzle olive oil and vinegar dressing over the cauliflower and the salad.