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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 

Luise Vindahl
David Frenkiel
March 2014

Gallery

Credit: © Line Klein

Recipe Summary

total:
45 mins
Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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°.

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  • 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.

  • 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.

  • 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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