Roasted Cauliflower Salad with Lentils and Dates

Ingredients

• 1/2 cup raw almonds
• 1 cup beluga or green lentils, rinsed
• 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
• Kosher salt
• 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

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