Roasted Cauliflower Salad with Lentils & Dates

Roasted Cauliflower Salad with Lentils and Dates
Recipe type: Lunch or Dinner
A perfect fall salad
  • ½ cup raw almonds (or ½ cup dry-roasted unsalted almonds to save time)
  • 1 cup beluga or green lentils, rinsed and picked over
  • 1 large head of cauliflower, cut into 1 to 1½ inch florets
  • ¼ cup plus 1 Tablespoon extra-virgin olive oil
  • ¼ teaspoon ground cumin
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon ground ginger
  • Pinch of cayenne
  • Kosher salt and freshly ground pepper
  • 2 Tablespoons tahini
  • 3 Tablespoons fresh lemon juice
  • 1 tsp honey
  • 10 medjool dates, pitted and chopped
  • ½ small red onion, sliced
  • 6 cups loosely packed spinach and/or arugula
  1. Preheat the oven to 350 degrees. Spread the almonds in a pie plate and toast for 10-12 minutes, until golden (omit this step for pre-roasted almonds). Let cool, then coarsely chop. Increase oven temperature to 425 degrees.
  2. Meanwhile, in a sauce pan, combine the lentils with 2 cups of water and bring to a boil. Simmer over moderate heat until tender, about 20 minutes. Drain well and cool.
  3. On a large rimmed baking sheet lined with parchment paper, toss the cauliflower pieces with ¼ cup of the 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.
  4. In a large bowl, whisk the tahini with the lemon juice, honey, the remaining 1 Tablespoon of olive oil and 2 Tablespoons of water until smooth. Add the lentils and season with salt and pepper if desired; toss to coat. Scrape the roasted cauliflower into the bowl and add the toasted almonds, dates, onion and spinach/arugula. Toss the salad, transfer to a platter and serve.


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