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Roasted Cauliflower Salad with Lentils and Dates
Ingredients
  • 4 T slivered almonds
  • 1 cup cooked lentils
  • ½ lg head of cauliflower, cut into florets
  • 4T red onion, diced
  • 2T  extra-virgin olive oil
  • ¼ teaspoon ground cumin
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon ground ginger
  • Pinch of cayenne
  • salt, pepper
  • 5 dates, pitted and chopped
  • 3 cups spinach
  •  
  • subheading: Tahini Dressing:
  • 2 tablespoons tahini
  • 3 tablespoons fresh lemon juice
  • 1 T olive oils
  • 1 teaspoon honey
Note: Ingredients may have been altered from the original.
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