Roasted Cauliflower Lentil Salad

This cauliflower salad has the power to win over cauliflower haters. I know that’s a bold statement, but seriously — it’s really very good. This roasted cauliflower and lentil salad with tahini dressing is nutritious, filling, and works great as a light lunch or dinner.
Preheat oven to 220°C.
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 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. Plate and serve.
Ingredients
Directions
Preheat oven to 220°C.
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 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. Plate and serve.