• 3 tbsp olive oil, divided
  • 1 tsp turmeric powder
  • 2 tsp cumin powder
  • 1 tsp ground black pepper
  • 1 large cauliflower head, cut into florets
  • ½ cup sliced almonds
  • 2 cups fresh arugula
  • 4 Medjool dates, chopped
  • ½ cup red onion, sliced thin
  1. Preheat the oven to 425°F.
  2. Whisk 1 tablespoon of the olive oil with the spices in a bowl.
  3. In a medium bowl, toss the cauliflower florets with 1 tablespoon of olive oil. Pour the spice mixture over the top and toss again to evenly coat. Spread the cauliflower florets in a baking sheet and roast for 20-30 minutes, or until get golden brown. Remove from the oven and let cool slightly.
  4. While the cauliflower cools, put the sliced almonds in a dry skillet and toast over medium heat, stirring constantly, for about 3-5 minutes. Set aside.
  5. Put the roasted cauliflower in a large bowl and add the arugula, dates, red onions and toasted almonds. Pour the remaining tablespoon of olive oil over the top, toss, and season with more black pepper to taste.