Roasted Cauliflower Salad with Lentils and Dates

Name: Roasted Cauliflower Salad with Lentils and Dates
Yield: Serves 6
Ingredients: ¼ tsp ground ginger; ½ cup [70 g] roasted unsalted almonds, coarsely chopped; 2 cups [40 g] loosely packed spinach, baby arugula, or chopped romaine; 10 dates, pitted and chopped; ¼ cup [60 ml] plus 1 Tbsp extra-virgin olive oil; Pinch of cayenne or ¼ tsp Urfa pepper; ½ bunch scallions, both white and green parts, separated and cut into slices; 1 head of cauliflower, cut into 1 in [2.5 cm] florets; 1 cup [75 g] cooked green lentils (see Note); ¼ tsp ground cumin; 1 tsp honey; ¼ tsp ground cinnamon; 2 Tbsp tahini; 1 tsp fine sea salt; 1 tsp freshly ground black pepper; 3 Tbsp fresh lemon juice; fresh mint, for garnish

Preparation info

Serves
6

Difficulty
Easy

Appears in

Flavors of the Sun

By Christine Sahadi Whelan

Published 2021

About

When cauliflower began to trend with our customers, I responded to the demand with this hearty combination of cauliflower and lentils. I added plenty of warm spices and an addictive dressing that is sweet, tart, and creamy all at once.

Ingredients

¼ tsp ground cumin
¼ tsp ground cinnamon
¼ tsp

Gluten-free
Vegetarian

Method

Preheat the oven to 425°F [220°C].

In a mixing bowl, stir together the cumin, cinnamon, ginger, and cayenne. Add the ¼ cup [60 ml] of oil and stir to combine. Add the cauliflower florets and toss to coat with the spice mixture.

Turn the cauliflower onto a large rimmed b