Roasted Cauliflower and Lentil Salad
This salad is so easy to make, takes less than an hour and everyone who tries is loves it and asks for the recipe! Plus, it’s pretty darn good for you.
Here’s the list of what you’ll need:
1 head cauliflower
1/2 c almonds
1 c lentils, rinsed and cooked
1/4 c plus 1 tbsp olive oil
1/4 tsp cumin
1/4 tsp ginger
1/4 tsp cinnamon
pinch cayenne
salt and pepper to taste
10-15 dates, pitted
3 green onions
3-4 cups loosely packed arugula
Sauce:
2 tbsp Tahini
juice from a whole lemon, about 3 tbsp
1 tsp honey
2 tbsp water
Preheat oven to 425 degrees. Wash and chop your cauliflower into bite-sized florets. In a medium bowl, toss the chopped cauliflower in the olive oil with the cumin, ginger, cinnamon, cayenne, salt and pepper. Place on a baking sheet covered with parchment paper for 20 minutes in the 425 degree preheated oven.
While that is cooking, make your sauce. Combine the tahini, fresh lemon juice, honey and water and whisk together. Set aside.
Chop your almonds, dates, green onion. Once the cauliflower is cooked, put into a large bowl along with the lentils, almonds, green onions, dates and arugula. Toss and add the sauce to coat everything. Add a little extra salt and pepper and serve!
This dish is delicious warm or cold! Make it ahead of time or eat it fresh from the oven. The flavors work so well together and it’s loaded with veggies and good fats!
