Roasted Cauliflower Salad

This Roasted Cauliflower Salad from Eating Bird Food is nutritious and filling! It works great as a light lunch or dinner. You get a healthy serving of spinach (one of our favorite superfoods) while the lentil sneaks in some protein and added flavor.



Ingredients for servings

    Salad

  • 1 cup Black or Green Lentils uncooked

  • 1 head of Cauliflower cut into 1-2 inch florets

  • 2 tablespoons Olive Oil

  • 0.25 teaspoon ground Cumin

  • 0.25 teaspoon ground Cinnamon

  • 0.25 teaspoon Garlic Powder

  • Pinch Cayenne

  • to taste Sea Salt

  • to taste Ground Pepper

  • 2 tablespoons Tahini

  • 4 tablespoons Lemon Juice

  • 1 teaspoon Maple Syrup

  • Medjool Dates pitted and chopped Medjool Dates

  • 0.5 small Red Onion chopped

  • 4 cups Spinach loosely packed

Directions

  • Pre-heat oven to 425°. 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.

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