Preheat oven to 400 degrees F.
In a large sheet pan, toss cauliflower florets with 3 tablespoons olive oil, salt, pepper, cumin, and garlic powder until combined. Arrange everything in a single layer. If pan is too crowded, use 2 sheet pans. Roast in oven for 25-30 minutes, turning once, until golden brown and fragrant.
Make the Lemon Tahini Dressing: combine all lemon tahini dressing ingredients in a mason jar. Shake well until well-combined. If too thick, add more water until desired consistency.
Heat a small skillet to medium high heat. Toast the pine nuts until golden brown, tossing occasionally so they don't get burnt.
In a large bowl, toss chopped kale, 2 tablespoons apple cider vinegar, a generous drizzle of olive oil, and a pinch fo salt. Using your hands, massage the kale for 1 minute, or until desired texture. It will start to soften and reduce.
In a large serving bowl, toss prepared kale, roasted cauliflower, toasted pine nuts, and sliced onions. Serve with some lemon tahini dressing to taste. Enjoy!