Food Recipes Salads Roasted Cauliflower Salad with Lentils and Dates 3.0 (3,334) Add your rating & review Main-course salads are perfect for light dinners; this one—with nourishing lentils, almonds and plenty of spice-roasted cauliflower—is delicious and satisfying. Slideshow: Cauliflower Recipes By Luise Vindahl and David Frenkiel Updated on February 28, 2014 Rate PRINT Share Trending Videos Close this video player Photo: © Line Klein Total Time: 45 mins Yield: 4 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 tablespoon extra-virgin olive oil 1/4 teaspoon ground cumin 1/4 teaspoon ground cinnamon 1/4 teaspoon ground ginger Pinch of cayenne Kosher salt Freshly ground pepper 2 tablespoons tahini 3 tablespoons fresh lemon juice 1 teaspoon honey 10 dates, pitted and chopped 1/2 small red onion, sliced 4 cups loosely packed spinach or arugula Directions Preheat the oven to 350°. 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°. 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. On a large rimmed baking sheet, toss the cauliflower with the 1/4 cup of 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. 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; toss to coat. Scrape the roasted cauliflower into the bowl and add the toasted almonds, dates, onion and spinach. Toss the salad, transfer to a platter and serve. Originally appeared: March 2014 Rate It Print