Roasted Cauliflower and Kale Salad with Lemon Tahini Dressing
This roasted cauliflower and kale salad is packed with flavor from the roasted seasoned cauliflower and a tangy lemon tahini dressing.
Servings: 2 people
Ingredients
- 1 head cauliflower, cut into florets
- 3 tablespoons olive oil
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1 bunch kale (~6-7 cups), stemmed and chopped
- 2 tablespoons apple cider vinegar
- A drizzle of olive oil for kale
- 1/4 cup thinly sliced red onions
- 1/4 cup pine nuts
Lemon Tahini Dressing
- 1/2 cup tahini paste
- 1/4 cup water to thin the dressing, plus more as needed
- 4 tablespoons fresh lemon juice
- 2 cloves minced garlic
- 1 1/2 tablespoons honey
- Salt and pepper to taste
Instructions
- 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!