Kale And Roasted Cauliflower Salad With Tahini Vinaigrette

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1/4 cup pine nuts
• 1 1/2 lbs cauliflower, cut into florets
• 1/4 teaspoon cayenne pepper
• 4 tablespoons olive oil, divided
• kosher salt
• fresh ground black pepper
• 1/4 cup tahini (sesame seed paste)
• 3 tablespoons fresh lemon juice
• 1/2 cup water
• 10 cups fresh kale, stemmed and chopped
• 1/2 red onion, thinly sliced
• 1/2 cup raisins

Recipe

• 1 preheat oven to 350 degrees f.
• 2 spread pine nuts on a rimmed baking sheet and toast, tossing once, until golden, about 6 to 8 minutes (watch carefully as they burn easily); set aside.
• 3 increase oven temperature to 450 degrees f.
• 4 toss cauliflower florets with the cayenne, 2 tablespoons of the oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper; roast, tossing once, until tender and golden, about 20 minutes, depending on the size of your florets.
• 5 meanwhile, use a large bowl and whisk together the tahini, lemon juice, remaining 2 tablespoons of oil, water, 1/4 teaspoon salt, and 1/4 teaspoon pepper (add more water if needed to achieve the consistency of heavy cream).
• 6 to the bowl, add the kale, onion, raisins, pine nuts, and cauliflower; toss to combine and serve.