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!

Every Thursday is like Christmas when I pick up my box of Sarah Green's vegetable delights! I love the idea of cooking & eating seasonally & the produce is far superior to non organic

— Dawn, Hockley

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