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. Slideshow:  Cauliflower Recipes 

Roasted Cauliflower Salad with Lentils and Dates
Photo: © Line Klein
Total Time:
45 mins


  • 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.

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