Rating: 4 stars
73 Ratings
  • 5 star values: 25
  • 4 star values: 25
  • 3 star values: 16
  • 2 star values: 3
  • 1 star values: 4
Dawn Perry

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Credit: Christopher Baker

Recipe Summary

hands-on:
15 mins
total:
40 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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).

  • Add the kale, onion, raisins, pine nuts, and cauliflower and toss to combine.

Nutrition Facts

394 calories; fat 28g; saturated fat 4g; sodium 431mg; protein 9g; carbohydrates 34g; sugars 13g; fiber 6g; iron 4mg; calcium 186mg.
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