Preheat oven to 220 C/425 F. Place almonds on baking tray. Dry roast in oven as it preheats for 10-12 minutes, or until lightly toasted and fragrant.

Chop cauliflower (tender stems and head) into bite-size chunks. Place on a large, lined baking tray. Add cumin, ginger, cinnamon, red pepper flakes, ghee, a generous sprinkle of salt, and pepper to taste. Toss to combine. Roast 15 minutes, or until vegetables are browned on the edges and tender.

In meantime, chop toasted almonds, herbs, and dates, and make dressing.

In a small bowl, mix together all ingredients for the tahini dressing. Taste and adjust if needed.

In a large, deep bowl, add cooked vegetables, lentils, almonds, herbs, dates, 2/3 of dressing, and salt to taste. Toss well to combine, adding more dressing as desired. Serve leftover dressing, lemon, and feta if using at the table for topping.