Moroccan-Spiced Lentil Salad with Tahini, Dates & Almonds

Ingredients

• ‍1 large head of cauliflower or romanesco (or a mix: one small head of each)
• 1/2 tsp. ground cumin
• 1/4 tsp. ground ginger
• 1/4 tsp ground cinnamon
• 1 tsp. red pepper flakes
• 2 Tbsp. ghee (or coconut oil), melted
• 1 cup (220 gr) green lentils, cooked
• 1/3 cup (60 gr) almonds
• Small bunch (20 gr) mix of mint & cilantro
• 2 Medjool dates, diced
• Feta, crumbled, to taste (optional)
• Lemon Tahini Dressing (recipe below)
• ‍4 Tbsp. tahini
• 3 Tbsp. extra-virgin olive oil
• 1/2 large juicy lemon
• 1/4 cup (60 ml) water
• 1/4 tsp. garlic powder (1/2 tsp. if using garlic granules)
• 1 tsp. honey (or another liquid sweetener, if vegan)
• 1/2 tsp. salt