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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.

  • Total Time:
  • Servings: 4

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  • 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°. 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.
Contributed By Photo © Line Klein Published March 2014

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