Roasted Cauliflower, Chickpea and Date Salad
This can either be served as a side or a complete meal in its self. A terrific salad when your looking for something a little more substantial and filling.
1/2 cup raw almonds
1 tin canned organic chickpeas
1 head of cauliflower, cut into 1- to 1 1/2-inch florets
1/4 cup plus 1 tablespoon extra-virgin olive oil
1/4 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
Pinch of cayenne
Freshly ground pepper
2 tablespoons tahini
3 tablespoons fresh lemon juice
1 teaspoon honey
10 dates, pitted and chopped
1/2 small red onion, sliced
4 cups loosely packed spinach or arugula
1. Preheat the oven to 180 degrees. Spread the almonds on a tray and toast for 10 to 12 minutes, until golden. Let cool, then coarsely chop. Increase the oven temperature to 200 degrees.
2. Meanwhile, Rinse and drain your chickpeas, set aside.
3. On a large rimmed baking sheet, toss the cauliflower with the 1/4 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 chickpeas 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.