Kale And Roasted Cauliflower Salad With Tahini Vinaigrette - cooking recipe

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

Preparation

Preheat oven to 350 degrees F.
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.
Increase oven temperature to 450 degrees F.
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.
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).
To the bowl, add the kale, onion, raisins, pine nuts, and cauliflower; toss to combine and serve.