Serves 4

  • 1/2 head of the auliflower, cut into large chunks
  • 1/2 cup of freshly squeezed lemon juice
  • 1/2 c extra-virgin olive oil
  • 1 clove garlic, minced
  • 2 tsp ground sumac*, plus more to serve
  • 1 tsp ground cumin
  • 1/2 c chopped fresh flat-leaf parsley
  • 1/2 c packed chopped fresh mint
  • 1 large fennel bulb, finely diced
  • 1 red onion, finely chopped
  • 2 cucumbers, preferably Lebanese, chopped
  • 8 okra pods, sliced crosswise
  • 1 carrot, peeled and shredded
  • 8 oz tomatoes, chopped into large dice
  • Sea salt and freshly ground black pepper
  • 1 Tbsp white sesame seeds, toasted


  1. In a food processor, process cauliflower until it resembles coarse grains. To make dressing, whisk together lemon juice, oil, garlic, sumac, and cumin. Set aside.
  2. In a large serving bowl, combine cauliflower with parsley, mint, fennel, onion, cucumbers, okra, carrot, and tomatoes.
  3. Mix in dressing, season with salt and pepper, and let marinate for 10 minutes.
  4. To serve, sprinkle with toasted sesame seeds and a little sumac. Serve at once.

*Sumac comes from the berries of a decorative bush growing wild in the Middle East and parts of Italy. More commonly sold in its ground form, it has a fruity and astringent flavor.