Roasted Cauliflower Salad with Lentils and Dates

• 1/2 cup raw almonds
• 1 cup beluga or green lentils, rinsed
• 1 head of cauliflower, cut into 1- to 1 1/2-inch florets
• 1/4 cup plus 1 tablespoon extra-virgin olive oil
• 1/4 teaspoon ground cumin
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• Pinch of cayenne
• Kosher salt
• Freshly ground pepper
• 2 tablespoons tahini
• 3 tablespoons fresh lemon juice
• 1 teaspoon honey
• 10 dates, pitted and chopped
• 1/2 small red onion, sliced
• 4 cups loosely packed spinach or arugula

1. Preheat the oven to 350.
2. Spread the almonds in a pie plate and toast for 10 to 12 minutes, until golden.
3. Let cool, then coarsely chop.
4. Increase the oven temperature to 425.
5. Meanwhile, in a saucepan, combine the lentils with 2 cups of water and bring to a boil.
6. Simmer over moderate heat until tender, 20 minutes.
7. Drain well and let cool.
8. 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.
9. Roast for 20 minutes, turning, until the cauliflower is tender and golden brown.
10. 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.
11. Add the lentils and season with salt and pepper; toss to coat.
12. Scrape the roasted cauliflower into the bowl and add the toasted almonds, dates, onion and spinach.
13. Toss the salad, transfer to a platter and serve.

almonds, beluga, cauliflower, extravirgin olive oil, ground cumin, ground cinnamon, ground ginger, cayenne, kosher salt, freshly ground pepper, tahini, lemon juice, honey, dates, red onion, arugula

Taken from www.foodandwine.com/recipes/roasted-cauliflower-salad-lentils-and-dates (may not work)