Kale and Roasted Cauliflower Salad With Tahini Vinaigrette |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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This is a tasty salad with a Middle Eastern flair. It also includes one of my favorite ingredients - roasted cauliflower! The idea came from Real Simple magazine, and it is! Ingredients:
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 |
Directions:
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.
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