Kale And Roasted Cauliflower Salad With Tahini Vina

Name: Kale And Roasted Cauliflower Salad With Tahini Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup pine nuts; 1 1/2 lbs cauliflower, cut into florets; 1/4 teaspoon cayenne pepper; 4 tablespoons olive oil, divided; kosher salt; fresh ground black pepper; 1/4 cup tahini (sesame seed paste); 3 tablespoons fresh lemon juice; 1/2 cup water; 10 cups fresh kale, stemmed and chopped; 1/2 red onion, thinly sliced; 1/2 cup raisins

Servings: persons

1/4 cup pine nuts
1 1/2 lbs cauliflower, cut into florets
1/4 teaspoon cayenne pepper
4 tablespoons olive oil, divided
kosher salt
fresh ground black pepper
1/4 cup tahini (sesame seed paste)
3 tablespoons fresh lemon juice
1/2 cup water
10 cups fresh kale, stemmed and chopped
1/2 red onion, thinly sliced
1/2 cup raisins

1
Preheat oven to 350 degrees F.
2
Spread pine nuts on a rimmed baking sheet and toast, tossing once, until golden, about 6 to 8 minutes (watch carefully as they burn easily); set aside.
3
Increase oven temperature to 450 degrees F.
4
Toss cauliflower florets with the cayenne, 2 tablespoons of the oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper; roast, tossing once, until tender and golden, about 20 minutes, depending on the size of your florets.
5
Meanwhile, use a large bowl and whisk together the tahini, lemon juice, remaining 2 tablespoons of oil, water, 1/4 teaspoon salt, and 1/4 teaspoon pepper (add more water if needed to achieve the consistency of heavy cream).
6
To the bowl, add the kale, onion, raisins, pine nuts, and cauliflower; toss to combine and serve.

367

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/4 cup pine nuts, 1 1/2 lbs cauliflower, cut into florets, 1/4 teaspoon cayenne pepper, 4 tablespoons olive oil, divided, and more.

Yes, Kale And Roasted Cauliflower Salad With Tahini Vinaigrette falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Kale And Roasted Cauliflower Salad With Tahini Vinaigrette

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions