Roasted cauliflower salad with lentils and dates
Indulge in a delightful roasted cauliflower salad with a medley of hearty lentils and sweet dates. This flavorful combination is a must-try for any culinary enthusiast.
Ingredients:
- 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
Instructions:
- Preheat the oven to 350°. Place the almonds on a pie plate and bake for 10 to 12 minutes until they turn golden. Allow them to cool down before roughly chopping them. Increase the oven heat to 425°.
- Meanwhile, in a pot, mix the lentils with 2 cups of water and bring them to a boil. Let them simmer over medium heat until they become tender, which takes about 20 minutes. Drain the excess water thoroughly and let the lentils cool down.
- On a large baking sheet with raised edges, mix the cauliflower with 1/4 cup of olive oil, along with cumin, cinnamon, ginger, and cayenne, then season with salt and pepper. Roast in the oven for 20 minutes, making sure to turn the cauliflower halfway through, until it is tender and has a golden brown color.
- In a big bowl, stir the tahini with lemon juice, honey, the remaining 1 tablespoon of olive oil, and 2 tablespoons of water until the mixture is smooth. Add the cooked lentils and season with salt and pepper, then mix well. Transfer the roasted cauliflower into the bowl and add the toasted almonds, dates, onion, and spinach. Combine all ingredients carefully, transfer the salad to a serving platter, and enjoy.
Summary:
- Calories: 2752 kcal
- Fat: 124 g
- Protein: 87 g
- Carbs: 371 g
- Potassium: 6073 mg
- Magnesium: 634 mg