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cauliflower and kale salad with tahini dressing
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4.24 from 13 votes

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.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Salad
Cuisine: American
Servings: 2 people
Author: Tania


  • 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


  • 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!