Roasted Cauliflowerwith Dates & Lentils

Preheat oven to 425°F (420°F). Cut the cauliflower into smaller florets and chop the stem, then spread on a roasting tin.

Mix 4 tbsp cold-pressed olive oil with 1 tsp ground cumin, 1 tsp ground cinnamon, 0.25 tsp ground ginger, and a pinch of ground cayenne; pour over the cauliflower and toss to coat, then roast for 20‑25 minutes until golden brown.

While the cauliflower roasts, combine 1 cup beluga lentils with 2 cups (500 ml) water in a saucepan, bring to a boil, reduce heat and simmer for about 20 minutes until soft; drain and set aside to cool.

Remove the roasted cauliflower, place it in a large bowl to cool, and reduce oven temperature to 350°F (350°F). Dry‑roast the almonds for about 10 minutes, stirring occasionally, then coarsely chop.

Prepare the creamy tahini dressing by whisking tahini, honey, lemon juice, and water together in a small bowl.

Mix the dressing gently with the cooled lentils, then add chopped dates, sliced red onion, roasted almonds, and the cauliflower to the bowl; toss everything together.

Garnish with sprouts and serve. The salad keeps for a couple of days in the fridge.