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Roasted Cauliflower and Lentil Salad

Kathleen Smith
  • minutes
  • Serves

INGREDIENTS

4 cups

Arugula or spinach, Loosely Packed

1

Head Cauliflower

1/2 cup

Dates, Pitted

1/4 tsp

Ginger, Dried

1 cup

Green lentils

1/2

Red onion, Small

1 tsp

Honey

3 tbsp

Lemon juice, Fresh

2 tbsp

Tahini

1/4 tsp

Black pepper

1/4 tsp

Cinnamon

1 1/4 tsp

Salt

3/8 cup

Olive oil

1/2 cup

Almonds

1/2 tsp

Cumin

2 tbsp

Water