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Roasted Cauliflower Salad with Lentils and Dates
Ingredients
  • ½ cup raw almonds
  • 1 cup beluga or green lentils, rinsed
  • 1 head of cauliflower, cut into 1- to 1 ½-inch florets
  • ¼ cup plus 1 tablespoon extra-virgin olive oil
  • ¼ teaspoon ground cumin
  • ¼ teaspoon ground cinnamon
  • ¼ 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
  • ½ small red onion, sliced
  • 4 cups loosely packed spinach or arugula
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