Roasted Cauliflower Salad with Lentils and Dates
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
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 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 black 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.
Serving Size: 4
Number of Servings: 4
Recipe submitted by SparkPeople user BEACH_NUT.
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 black 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.
Serving Size: 4
Number of Servings: 4
Recipe submitted by SparkPeople user BEACH_NUT.
Nutritional Info Amount Per Serving
- Calories: 544.1
- Total Fat: 26.6 g
- Cholesterol: 0.0 mg
- Sodium: 79.0 mg
- Total Carbs: 62.4 g
- Dietary Fiber: 22.0 g
- Protein: 20.8 g
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