For the Salad:
- 1 head of cauliflower
- 3 tbsp avocado oil or olive oil
- 2 tbsp lemon juice
- salt and pepper
- 6 cups finely chopped kale
- 1/2 medium red onion
- 1/2 cup toasted pine nuts
- 1/3 cup raisins
For the Lemon Tahini Vinaigrette:
- 1/4 cup avocado oil or olive oil
- 1/4 cup lemon juice
- 2 tbsp tahini*
- 1 tbsp red wine vinegar
- 1 tbsp dijon mustard
- pinch of sea salt
Preheat the oven to 425 degrees. Chop the cauliflower head into florets. In a large bowl, toss the cauliflower with 2 tbsp oil and 1 tbsp lemon juice. Sprinkle some salt and pepper on the cauliflower.
Spread the cauliflower on a large baking sheet, flat side down if possible. Transfer to the oven and roast for 13 minutes, then flip over the cauliflower. Roast another 12-13 minutes. Remove once the cauliflower looks nice and crispy.
Meawhile, make the salad. Place the kale inside a large salad bowl. Place 1 tbsp of oil and 1 tbsp of lemon juice on top of the kale. Gently “massage” or rub the kale leaves with the oil and lemon mixture. This helps to soften up the kale and makes it easier to eat! Now toss in the red onion, raisins, and pine nuts.
Make the dressing by combining all of the dressing ingredients in a jar or container with a lid: oil, lemon juice, tahini, red wine vinegar, dijon mustard, and sea salt. Shake vigoroursly until smooth and combined. It may require 1-2 tbsp of water to thin out.
Add the cauliflower into the salad. Pour the dressing on top and toss until combined. Serve immediately!
*Tahini can sometimes be extra thick if coming from the fridge. Warm up just a bit before adding to the dressing ingredients.