Kale and Roasted Cauliflower Salad

Kale and Roasted Cauliflower Salad With Tahini Dressing
Christopher Baker
Whisk together tahini, lemon juice, and olive oil for a great all-purpose dressing in this Middle Eastern-inspired dish.

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Serves 4
preparation
15
minutes
cooking
40
minutes

Ingredients

1/4
cup
pine nuts
1
small head cauliflower (about 1 1/2 pounds), cut into florets
1/4
teaspoon
cayenne pepper
1/4
cup
olive oil
kosher salt and black pepper
1/4
cup
tahini (sesame seed paste)
3
tablespoons
fresh lemon juice
10
cups
stemmed and chopped kale (about 1 bunch) or torn escarole
1/2
small red onion, thinly sliced
1/2
cup
raisins

Directions

  1. Heat oven to 350° F. Spread the pine nuts on a rimmed baking sheet and toast, tossing once, until golden, 4 to 6 minutes; transfer to a plate.
  2. Increase heat to 450° F. On a separate rimmed baking sheet, toss the cauliflower with the cayenne, 2 tablespoons of the oil, ½ teaspoon salt, and ¼ teaspoon black pepper. Roast, tossing once, until golden and tender, 20 to 25 minutes.
  3. Meanwhile, whisk together the tahini, lemon juice, the remaining 2 tablespoons of oil, ¾ cup water, and ¼ teaspoon each salt and black pepper in a large bowl (adding more water if necessary, to achieve the consistency of heavy cream).
  4. Add the kale, onion, raisins, pine nuts, and cauliflower and toss to combine.
Dawn Perry
February 2013

Nutritional Information

  • Per Serving
  • Calories 394
  • Fat 28 g
  • Sat Fat 4 g
  • Cholesterol 0 mg
  • Sodium 431 mg
  • Protein 9 g
  • Carbohydrate 34 g
  • Sugar 13 g
  • Fiber 6 g
  • Iron 4 mg
  • Calcium 186 mg
What does this mean? See Nutrition 101.

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