Roasted Cauliflower Salad with Lentils and Dates

Name: Roasted Cauliflower Salad with Lentils and Dates
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 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 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

Servings: persons

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

1
Preheat the oven to 350.
2
Spread the almonds in a pie plate and toast for 10 to 12 minutes, until golden.
3
Let cool, then coarsely chop.
4
Increase the oven temperature to 425.
5
Meanwhile, in a saucepan, combine the lentils with 2 cups of water and bring to a boil.
6
Simmer over moderate heat until tender, 20 minutes.
7
Drain well and let cool.
8
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.
9
Roast for 20 minutes, turning, until the cauliflower is tender and golden brown.
10
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.
11
Add the lentils and season with salt and pepper; toss to coat.
12
Scrape the roasted cauliflower into the bowl and add the toasted almonds, dates, onion and spinach.
13
Toss the salad, transfer to a platter and serve.

361

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 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, and more.

Yes, Roasted Cauliflower Salad with Lentils and Dates falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!