Roasted Cauliflower and Kale Salad with Lemon Tahini Dressing

  • 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
  • 1 bunch kale (~6-7 cups), stemmed and chopped
  • 2 tablespoons apple cider vinegar
A drizzle of olive oil for kale
  • 1/4 cup thinly sliced red onions
  • 1/4 cup pine nuts
  • 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 1/2 tablespoons honey
  • Salt and pepper to taste
  1. Preheat oven to 400 degrees F.
  2. 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. If pan is too crowded, use 2 sheet pans. Roast in oven for 25-30 minutes, turning once, until golden brown and fragrant.
  3. Make the Lemon Tahini Dressing: combine all lemon tahini dressing ingredients in a mason jar. Shake well until well-combined. If too thick, add more water until desired consistency.
  4. Heat a small skillet to medium high heat. Toast the pine nuts until golden brown, tossing occasionally so they don't get burnt.
for full instructions you can go to :    https://cookingformysoul.com

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