Kale & Roasted Cauliflower Salad w/ Tahini Dressing

Kale and Roasted Cauliflower Salad With Tahini Dressing









Kale and Roasted Cauliflower Salad With Tahini Dressing

Ingredients

Directions

  1. Heat oven to 350° F. Spread the pine nuts on a rimmed baking sheet and toast, tossing once, until golden, 6 to 8 minutes; transfer to a plate.
  2. Increase heat to 450° F. On the 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.
  3. Meanwhile, in a large bowl, whisk together the tahini, lemon juice, the remaining 2 tablespoons of oil, ⅓ cup water, and ¼ teaspoon each salt and black pepper and a pinch of RAW sugar or honey (adding more water if necessary, to achieve the consistency of heavy cream). Add the kale, onion, cranberries,  nuts, and cauliflower and toss to combine.

Comments

Popular posts from this blog

Mango Ginger Water