Hands-On Time
15 Mins
Total Time
40 Mins
Yield
Serves 4
Christopher Baker

How to Make It

Step 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.

Step 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.

Step 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).

Step 4

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

Ratings & Reviews

/5
Reviews
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