Roasted Cauliflower Salad with Lentils & Dates

16 45 558
Ingredients Minutes Calories
Prep Cook Servings
10 min 35 min 4
Roasted Cauliflower Salad with Lentils & Dates
Health Highlights


1/2 cup whole Almonds, raw
1 dash Black pepper
1 medium head Cauliflower (cut into 1-inch florets)
1 dash Cayenne pepper
1/4 tsp Cinnamon
1/4 tsp Cumin
10 date(s) Dates (pitted, chopped)
1/4 cup Extra virgin olive oil (plus 1Tbsp)
1 cup Green lentils, raw (rinsed)
1/4 tsp Ginger, ground
1 tsp Honey
1 pinch Kosher salt
3 tbsp Lemon juice
1/2 small Red onion (sliced)
4 cup Spinach (or arugula)
2 tbsp Tahini


Preheat the oven to 350°.

Spread the almonds on a pie plate and toast for 10 to 12 minutes, until golden. Let cool, then coarsely chop. Increase the oven temperature to 425°.

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.

Nutrition Facts

Per Portion

Calories 558
Calories from fat 256
Calories from saturated fat 32
Total Fat 28.5 g
Saturated Fat 3.5 g
Trans Fat 0.0 g
Polyunsaturated Fat 6.1 g
Monounsaturated Fat 17.6 g
Cholesterol 0
Sodium 123 mg
Potassium 1230 mg
Total Carbohydrate 61 g
Dietary Fiber 12.9 g
Sugars 19.5 g
Protein 21.4 g

Dietary servings

Per Portion

Fruit 0.6
Meat Alternative 2.0
Vegetables 4.7

Energy sources


Meal Type(s)