Roasted Cauliflower Salad with Dates & Lentils

Roasted Cauliflower Salad with Dates & LentilsServes 4

1 head raw cauliflower
4 tbsp cold-pressed olive oil
1/4 tsp ground cumin
1/4 tsp ground cinnamon
1/4 tsp ground ginger
1 pinch ground cayenne or more to taste
1 cup / 240 ml uncooked beluga lentils (or green lentils)
1 large handful (about 4 oz) raw almonds
10 fresh or dried dates, pitted
1 small red onion
4 cups / 100 g loosely packed mache lettuce, rucola (rocket) or spinach leaves
sprouts, for garnish

Creamy Tahini Dressing
2 tbsp tahini
1 tsp honey
1 tbsp lemon juice
2 tbsp water to thin, or more to your desire

Preheat oven to 220°C / 420°F. Cut the cauliflower into smaller florets and chop the stem. Spread out in a roasting tin. Mix oil and spices in a glass, pour over the cauliflower and toss to cover all florets in the oil. Roast in the oven for about 20-25 minutes until the cauliflower is golden brown. Meanwhile place lentils and 2 cups / 500 ml water in a saucepan. Bring to boil, then lower the heat and cook gently for about 20 minutes or until soft. Drain any excess water and set aside to cool. Remove the cauliflower from the oven. Place in a large mixing bowl and set aside to cool. Reduce the oven heat to 350°F / 175°C and dry roast the almonds for about 10 minutes, stirring occasionally. Prepare the dressing by whisking all ingredients in a small bowl. Mix gently with the cooled lentils. Chop the dates and slice the onion. Remove the almonds from the oven and coarsely chop. Add all ingredients to the mixing bowl and toss to combine. Garnish with sprouts and serve. Keeps for a couple of days in the fridge.