Roasted Cauliflower and Kale Salad with Lemon Tahini Dressing

by Cooking for my Soul
Roasted Cauliflower and Kale Salad with Lemon Tahini Dressing


Lemon Tahini Dressing:
·1/2 cup tahini paste
·3/4 cup water, plus more as needed
·4 tablespoons fresh lemon juice
·2 cloves minced garlic
·1 and 1/2 tablespoons honey
·Salt and pepper, to taste

Cauliflower & Kale Salad:
·1 head cauliflower, cut into florets
·3 tablespoons olive oil
·1 teaspoon salt
·1/2 teaspoon garlic powder
·1/4 teaspoon ground black pepper
·1/4 teaspoon ground cumin
·6-7 cups kale, stemmed and chopped
·2 tablespoons apple cider vinegar
·A drizzle of olive oil
·1/4 cup thinly sliced red onions
·1/4 cup pine nuts


Combine all Lemon Tahini Dressing ingredients in a mason jar. Shake well until well-combined. If too thick, add more water until desired consistency. Set aside. Preheat oven to 400°F. In a large sheet pan, toss cauliflower florets with 3 tablespoons olive oil, salt, pepper, and garlic powder until combined. Arrange everything in a single layer; use 2 sheet pans, if necessary. Roast for 25-30 minutes, turning once, until golden brown and fragrant. Heat a small skillet to medium high heat. Toast pine nuts until just golden brown, while tossing frequently. In a large bowl, toss chopped kale, 2 tablespoons apple cider vinegar, a generous drizzle of olive oil, and a pinch of salt. Using your hands, massage kale for at least a minute, or until desired softness. In a large serving bowl, toss prepared kale, roasted cauliflower, toasted pine nuts, and sliced onions. Serve with some lemon tahini dressing and enjoy!

My children grew up scrubbing mud off their root veg and knowing where it came from. I credit Foodlife for our strong immune systems. We never get coughs & colds when we are eating this fantastic produce. It lasts ages and tastes so good!

— Vanda Murray

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