Roasted Cauliflower Salad with Lentils and Dates

Roasted Cauliflower Salad with Lentils and Dates
Roasted Cauliflower Salad with Lentils and Dates

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1/2

    cup raw almonds

  • 1

    cup beluga or green lentils, rinsed

  • 1

    head of cauliflower, cut into 1 to 1 1/2 inch florets

  • 1/4

    cup plus 1 Tbsp extra virgin olive oil

  • 1/4

    tsp ground cumin

  • 1/4

    tsp ground cinnamon

  • 1/4

    tsp ground ginger

  • pinch of cayenne

  • kosher salt and fresh ground pepper

  • 2

    Tbsp tahini

  • 3

    Tbsp fresh lemon juice

  • 1

    tsp honey

  • 10

    dates, pitted and chopped

  • 1/2

    small red onion, sliced

  • 4

    cups loosely packed spinach or arugula

Directions

1. Preheat the oven to 350 degrees. Spread the almonds in a pie plate and toast for 10 to 12 minutes, until golden. Let cool, then coarsely chop. Increase the oven temperature to 425 degrees. 2. Meanwhile, in a saucepan, combine the lentils with 2 cups of water and bring to a boil. Simmer over moderate heat until tender, 20 minutes. Drain well and let cool. 3. On a large rimmed baking sheet, toss the cauliflower with the 1/4 cup olive oil, and the cumin, cinnamon, ginger and cayenne; season with salt and pepper. Roast for 20 minutes, turning, until the cauliflower is tender and golden brown. 4. In a large bowl, whisk the tahini with the lemon juice, honey, the remaining 1 Tbsp of olive oil and 2 tablespoons of water until smooth. Add the lentils and season with salt and pepper, toss to coat. Scrape the roasted cauliflower into the bowl and add the toasted almonds, dates, onions and spinach/arugula. Toss the salad, transfer to a platter and serve.

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