Roasted Cauliflower and Lentil Salad With Dates
[Vegan]

To Make the Salad:

1. Preheat the oven to 425°F. Prep a baking sheet with parchment paper.
2. Place lentils in a small pot and cover with 2 cups of water. Bring it to a boil and let it simmer for 20-25 minutes. When the lentils are cooked, drain and discard the water. Set lentils aside to cool.
3. Place the cauliflower florets in a large bowl. Whisk together the oil and spices and pour them over the florets. Please give it a thorough stir (preferably using your hands), ensuring that most of the florets are covered with the mixture. Distribute them evenly on the baking sheet and roast for 25-30 minutes. Take them out of the oven and set them aside to cool.
4. Reduce the oven temperature to 350°F. Spread the sliced almonds on the same baking sheet and toast for 8-10 minutes in the oven, gently tossing them halfway through. Keep an eye on them, as they can burn easily. When the almonds are finished roasting, remove them from the oven and let them cool on the kitchen counter.

To Make the Dressing:

1. In the meantime, make the tahini dressing by whisking all the tahini dressing ingredients in a bowl.

To Assemble:

1. Place the greens in a large salad bowl. Add in the roasted cauliflower, lentils, almonds, dates, and red onion slices. Drizzle with the tahini dressing.
2. Gently toss it while making sure that the dressing is distributed evenly within the salad.
3. Serve immediately.