Roasted Cauliflower Salad with Lentils, Dates, and Tahini Sauce
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A meal-worthy salad of roasted cauliflower, lentils, and dates tossed with tahini dressing and fresh greens. Warm spices and bright flavors make this a satisfying vegan dinner.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 cup uncooked green lentils (picked over and washed)
- 4 tablespoons olive oil
- 1/4 teaspoon ground cumin
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cayenne pepper (optional)
- 1 medium-sized head of cauliflower (cut into small florets)
- 3/4 cup sliced almonds
- 10-12 Medjool dates (pitted and chopped)
- 1 small red onion (sliced thinly into half moon slices)
- 2-3 cups of mixed greens or chopped green lettuce (rinsed)
- 3 tablespoons tahini
- 1 1/2 tablespoons honey
- juice of a lemon (freshly squeezed)
- 2 tablespoons of water thin (or more based on the consistency you prefer)
At a glance
PER SERVING · TIME 50M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 30m
- Sodium
- 39mg
- Total sugar
- 39g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 712mg
- Calcium
- 106mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 39MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.