A flavorful roasted cauliflower salad with spinach, almonds and dates, tossed in scrumptious tahini dressing with honey and lemon. Worthy of a special occasion.
For The Dressing:
For The Salad:
Preheat oven to 425ºF
In a small bowl whisk the tahini, 3 tablespoons of lemon juice, honey, garlic, and 1 teaspoon of salt until combined. Slowly add water, 2 teaspoons at a time, whisking, until your dressing is the consistency of thin honey. Set aside.
Put the cauliflower in a large bowl. In a small bowl whisk the oil, cumin, turmeric, salt and cayenne. Pour over cauliflower and toss well until all the pieces are evenly coated. Spread florets out on a rimmed baking sheet in a single layer. Bake for 20-30 minutes or until just tender and starting to brown in spots. Don’t let it get too soft. Let cauliflower cool for 10-15 minutes.
While the cauliflower is cooling, blanch the spinach. Drop the leaves into a pot of boiling water and let them wilt for 30 seconds or so. Drain in a colander and immediately run under cold water, lifting and turning the leaves under the water until they are all cool. Drain spinach and remove excess water by wrapping the spinach in a clean dish cloth and squeezing it several times, over the sink.
In a large bowl, combine cauliflower, spinach, dates, red onion and almonds. Give the dressing another whisk and pour it over the salad. Toss. Season, to taste with salt and pepper and additional lemon juice. Toss again.
Serve the salad cold or at room temperature. You can make this up to a day ahead and keep it covered in the fridge.
Keywords: cauliflower, salad, turmeric, tahini