Roasted Cauliflower and Kale Salad with Miso Tahini Dressing

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


  • 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)


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.


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.