Spice-Roasted Organic Cauliflower Salad with California Medjool Dates and Lentils
This salad is absolutely loaded with nutrients, flavors and textures. It could stand as a meal on its own, especially for those who are seeing a hearty vegetarian or vegan dish. The lentils add nice proteins to help fuel and fill you, as well as the nuts and dried fruit.
This is also a nice side dish to serve alongside pork or lamb.
Spice-Roasted Organic Cauliflower Salad with California Medjool Dates and Lentils
This salad is nourishing, hearty and delicious – perfect for a main course if you’re looking for a healthy dinner option. It’s also great as a side to pork or lamb. Adapted from Food and Wine. Serves 4 to 6.
Ingredients
Ingredients:
- 1/2 cup raw California-grown almonds, roughly chopped
- 1 cup black beluga or French green lentils rinsed
- 2 cups vegetable or chicken stock
- 1 head of organic cauliflower cut into 1- to 1 ½-inch florets
- 1/4 cup + 1 Tbsp Sigona’s Fresh Press extra virgin olive oil
- 1/4 tsp ground cumin
- 1/4 tsp ground cinnamon
- 1/4 tsp ground ginger
- Salt and pepper to taste
- 2 Tbsp tahini
- 3 Tbsp fresh, local Meyer lemon juice
- 1 tsp honey such as Wild Mountain honey from Honey Hole Honey Co., available at Sigona’s
- 8 large California-grown Medjool dates, pitted and chopped
- 1 shallot thinly sliced
- 4 cups loosely packed baby spinach
Instructions
- Preheat oven to 425° F.
- On a large rimmed baking sheet, toss the cauliflower with the 1/4 cup of olive oil and the cumin, cinnamon and ginger; season with salt and pepper. Roast for 20 minutes, turning about half way through, until the cauliflower is tender and golden brown.
- Meanwhile, in a saucepan, combine the lentils with 2 cups of stock and bring to a boil. Simmer over moderate heat until tender, 20 minutes. Drain well and let cool.
- 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, shallot and spinach. Toss the salad, transfer to a platter and serve.
Notes
Find our fantastic Medjool dates in our markets or online at www.sigonas.com.
Tried this recipe?Let us know how it was!
