Friday, June 12, 2015

Recipe of the Week (06/08/15)

Summer in Tucson can be unbearable at times--the heat, the dryness, and the sunlight. Refresh yourself with this fantastic Middle Eastern style salad!

Roasted Cauliflower Salad with Lentils and Dates

Time: 45min
Amount: 4 servings


½ cup raw almonds, 1 cup beluga or green lentils (rinsed), 1 head of cauliflower (cut into 1~1 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 and 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

1. Preheat the oven to 350. Spread the almonds in a pie plate and toast for 10 to 12 minute, until golden. Let cool, then coarsely chop. Increase the oven temperature to 425.

2. Meanwhile, in a saucepan, combine the lentils with 2 cups of water and bring to a boil. Simmer over moderate heat until tender, 20 minutes. Drain well and let cool.

3. On a large rimmed baking sheet, toss the cauliflower with the ¼ cup of olive oil and the cumin, cinnamon, ginger and cayenne; season with salt and pepper. Roast for 20 minutes, turning, until the cauliflower is tender and golden brown.

4. In a large bowl, whisk the tahini with the lemon juice, honey, the remaining 1 tablespoon of olive oil and 2 tablespoons of water until smooth. Add the lentils and season with salt and pepper; toss to coat. Scrape the roasted cauliflower into the bowl and add the toasted almonds, dates, onion and spinach. Toss the salad, transfer to a platter and serve.

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