Roasted Cauliflower and Kale Salad with Miso Tahini Dressing
Serves | 4-6 |
Dietary | Vegetarian |
Meal type | Salad, Side Dish |
Website | Adapted from Real Simple and Cookie and Kate |
Ingredients
- 1 head cauliflower (cut into florets)
- 1 Tbsp olive oil
- 1 bunch kale (stems removed and chopped)
- 1/4 cup pine nuts (toasted)
- 1/2 cup raisins
- 1/2 onion (thinly sliced)
- 1/4 cup tahini
- 2 Tbsp rice wine vinegar
- 2 Tsp miso paste
- 2 Tsp maple syrup
- 1/4 cup water
- salt and pepper (to taste)
Note
This salad is best when prepared and dressed a couple of hours in advance so the kale has a chance to soften. If you are preparing the dressing a day or two in advance, you may need to add some more water before tossing as the dressing thickens as it sits.
Directions
1. | Preheat oven to 425. In a large bowl, toss cauliflower with olive oil, salt and pepper and spread out on a parchment lined baking sheet. Bake for about 30-35 minutes, or until browned. Set aside. |
2. | In a large bowl add kale, onion, pine nuts, and raisins. Add in cauliflower and toss. |
3. | In a small bowl combine tahini, vinegar, miso paste, and maple syrup. Add water and whisk until dressing is pourable. (you may need a little more/less water). Pour over salad and toss to combine. |