Roasted Cauliflower with Dates & LentilsServes 41 head raw cauliflower4 tbsp cold-pressed olive oil1/4 tsp ground cumin1/4 tsp ground cinnamon1/4 tsp ground ginger1 pinch ground cayenne or more to taste1 cup / 240 ml uncooked beluga lentils (or green lentils)1 large handful (about 4 oz) raw almonds10 fresh or dried dates, pitted1 small red onion4 cups / 100 g loosely packed mache lettuce, rucola (rocket) or spinach leavessprouts, for garnishCreamy Tahini Dressing2 tbsp tahini1 tsp honey1 tbsp lemon juice2 tbsp water to thin, or more to your desirePreheat oven to 220C / 420F. Cut the cauliflower into smaller florets and chop the stem. Spread out in a roasting tin. Mix oil and spices in a glass, pour over the cauliflower and toss to cover all florets in the oil. Roast in the oven for about 20-25 minutes until the cauliflower is golden brown. Meanwhile place lentils and 2 cups / 500 ml water in a saucepan. Bring to boil, then lower the heat and cook gently for about 20 minutes or until soft. Drain any excess water and set aside to cool. Remove the cauliflower from the oven. Place in a large mixing bowl and set aside to cool. Reduce the oven heat to 350F / 175C and dry roast the almonds for about 10 minutes, stirring occasionally. Prepare the dressing by whisking all ingredients in a small bowl. Mix gently with the cooled lentils. Chop the dates and slice the onion. Remove the almonds from the oven and coarsely chop. Add all ingredients to the mixing bowl and toss to combine. Garnish with sprouts and serve. Keeps for a couple of days in the fridge.Facebook: https://www.facebook.com/greenkitchenstoriesTwitter: https://twitter.com/gkstoriesInstagram: http://instagram.com/gkstorieshttp://www.greenkitchenstories.com/For more FoodClub:Mail:
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