Roasted Cauliflower and Kale with Tahini

I looked in my fridge and had half a bag of kale and a head of cauliflower. What to do? To the Google! I came across a recipe for roasted cauliflower and kale salad that I modified to create an incredibly satisfying dinner! And it’s vegan! Weird!

Roasted Cauliflower and Kale with Tahini
One head cauliflower, cut into bite sized pieces
about 4 cups raw kale, stemmed and cut into bite sized pieces
about 1/4 med red onion, sliced very thinly
1/2-3/4 cup toasted pine nuts (toasting makes them taste 100% better!)
1/2-3/4 cup golden raisins (or currants or any dried fruit you like)
Olive oil
S/P
about 1/2 cup tahini
Lemon Juice
Seasoned Rice Wine Vinegar
1 Tbl garlic paste (or 2 cloves garlic, minced/pasted)

Toss the cauliflower with lemon juice, olive oil and S/P and roast in a 400F oven for about 20 minutes or until soft and brown on the edges. While that is roasting, cook kale in a big pan with a bit of water until wilted but still bright green. Drain kale and toss in a large bowl with the raisins and onions. This will partially cook the onions.

Mix tahini, about 2 Tbl lemon juice, 1 Tbl rice wine vinegar, garlic and about 2 Tbl olive oil. Adjust the acids and S/P to your taste. The tahini might sieze up on you, that’s ok, it’ll mix well when it’s on the hot veg. Toss the dressing in with the warm kale. When the cauliflower is done, toss it in with the kale and add the pine nuts. Check to see if your flavours are right and adjust acids and S/P if needed. Serve immediately.

This is a surprisingly satisfying dish! It’s loaded with fibre and vitamins from the kale. Try it!