½ cup raw almonds
1 cup beluga or green lentils, rinsed
1 head of cauliflower, cut into 1-1 ½ “ florets
¼ c plus 1 tbsp olive oil
¼ tsp ground cumin
1/ tsp ground cinnamon
¼ tsp ground ginger
pinch of cayenne
kosher salt and fresh ground black pepper
2 tbsp tahini
3 tbsp fresh lemon juice
1 tsp honey
10 dates, pitted and chopped
½ small red onion, sliced
4 cups loosely packed spinach or arugula
Preheat the oven to 350 degrees. Spread the almonds in a pie plate and toast for 10-12 minutes. Until golden brown. Let cool, then coarsely chop. Increase the oven temperature to 425 degrees.
Meanwhile, in a sauce pan, combine the lentils with 2 cups water and bring to a boil. Simmer over moderate heat until tender, 20 minutes. Drain well and let cool.
On a large rimmed baking sheet, toss the cauliflower with the ¼ cup of olive oil and the cumin, cinnamon, ginger, and cayenne: season with salt and pepper. Roast for 20 minutes, turning, until the cauliflower is tender and golden brown.
In a large bowl, whisk the tahini with the lemon juice, honey and the remaining 1 tbsp of olive oil and 2 tbsp 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, onion, and spinach. Toss the salad, transfer to platter and serve.