Roasted Cauliflower Salad with Lentils and Dates

© Line Klein

Roasted Cauliflower Salad with Lentils and Dates


Main-course salads are perfect for light dinners; this one—with nourishing lentils, almonds and plenty of spice-roasted cauliflower—is delicious and satisfying.


  1. 1/2 cup raw almonds

  2. 1 cup beluga or green lentils, rinsed

  3. 1 head of cauliflower, cut into 1- to 1 1/2-inch florets

  4. 1/4 cup plus 1 tablespoon extra-virgin olive oil

  5. 1/4 teaspoon ground cumin

  6. 1/4 teaspoon ground cinnamon

  7. 1/4 teaspoon ground ginger

  8. Pinch of cayenne

  9. Kosher salt

  10. Freshly ground pepper

  11. 2 tablespoons tahini

  12. 3 tablespoons fresh lemon juice

  13. 1 teaspoon honey

  14. 10 dates, pitted and chopped

  15. 1/2 small red onion, sliced

  16. 4 cups loosely packed spinach or arugula

  1. 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°.
  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 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.
  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; 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.