Kale and Roasted Cauliflower Salad

kale-cauliflower-salad-tahini
Photo by Christopher Baker
Rating
4.0 stars based on 35 reviews
Read Reviews
  • Serves 4
  • Hands-On Time
  • Total Time
  • Nutritional Information
    Close

    Nutritional Information

    Per Serving

    • Calories 394 calories
    • 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

Ingredients

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