Roasted Cauliflower Fattoush with Sumac and Pomegranate Seeds

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-23 · Updated 2026-06-23

Toasted pita bread and roasted cauliflower combine with fresh greens and a zesty sumac dressing, dotted with sweet pomegranate seeds for a vibrant salad. This middle eastern-inspired salads (vegetarian) ready in about 45 minutes pairs divided olive oil, divided salt, black pepper into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 320 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 cups (about 1 medium head) cauliflower florets
• 4 tbsp, divided olive oil
• 1 tsp, divided salt
• 1/2 tsp black pepper
• 2 large, cut into 1-inch pieces pita bread
• 3 cups chopped romaine lettuce
• 2 medium, diced tomatoes
• 1 medium, diced cucumber
• 1/4 cup chopped fresh mint leaves
• 1/4 cup chopped fresh parsley
• 1 small, thinly sliced red onion
• 1/2 cup pomegranate seeds
• 2 tsp sumac
• 3 tbsp lemon juice
• 1 small, minced garlic clove

Instructions

1. Step 1: Preheat oven to 425°F. Toss 4 cups cauliflower florets with 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Spread on a baking sheet and roast for 25 minutes until golden and tender, stirring halfway.
2. Step 2: On a separate baking sheet, toss 2 large pita breads cut into 1-inch pieces with 2 tbsp olive oil and 1/2 tsp salt. Toast in the oven for 8-10 minutes until crisp and golden. Remove and cool.
3. Step 3: In a large bowl, combine 3 cups chopped romaine lettuce, 2 diced medium tomatoes, 1 diced medium cucumber, 1/4 cup chopped fresh mint, 1/4 cup chopped fresh parsley, 1 small thinly sliced red onion, and 1/2 cup pomegranate seeds.
4. Step 4: In a small bowl, whisk together 3 tbsp lemon juice, 1 small minced garlic clove, 2 tsp sumac, and 2 tbsp olive oil. Season with a pinch of salt.
5. Step 5: Add the roasted cauliflower and toasted pita pieces to the salad bowl. Pour the sumac dressing over the salad and toss gently to combine. Serve immediately.