Ingredients

The following ingredients have 4 Servings
  • 1 cup dry black (belgua lentils, rinsed)
  • 1 head of cauliflower (cut into 1-2 inch florets)
  • 2 Tablespoons olive oil
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon garlic powder
  • pinch of cayenne
  • sea salt & ground pepper (to taste)
  • 2 Tablespoons tahini
  • juice from 2 lemons (about 3-4 Tablespoons)
  • 1 teaspoon maple syrup
  • 10 medjool dates (pitted and chopped)
  • 1/2 small red onion (chopped)
  • 4 cups loosely packed spinach

Instruction

  • Preheat oven to 425°F.
  • In a saucepan, combine the lentils with 2 cups of water and bring to a boil. Simmer over moderate heat until tender, about 20 minutes. Drain well and let cool.
  • Place cauliflower, oil and spices (cumin, cinnamon, garlic powder, cayenne, salt and pepper) into a large bowl and toss. Spread mixture on a large baking sheet or stone and roast for 20 minutes or until the cauliflower has browned and become tender. Be sure to toss the cauliflower at least once while roasting.
  • In a bowl, whisk the tahini with the lemon juice, maple syrup, and 2 Tablespoons of water until smooth. Add the lentils and season with salt and pepper; toss to coat. Add roasted cauliflower into the bowl. Then add your dates, red onion and spinach. Toss the salad a bit, plate and serve.