Roasted Cauliflower and Kale Salad with Lemon Tahini Dressing

Directions

Combine all Lemon Tahini Dressing ingredients in a mason jar. Shake well until well-combined. If too thick, add more water until desired consistency. Set aside. Preheat oven to 400°F. 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; use 2 sheet pans, if necessary. Roast for 25-30 minutes, turning once, until golden brown and fragrant. Heat a small skillet to medium high heat. Toast pine nuts until just golden brown, while tossing frequently. In a large bowl, toss chopped kale, 2 tablespoons apple cider vinegar, a generous drizzle of olive oil, and a pinch of salt. Using your hands, massage kale for at least a minute, or until desired softness. In a large serving bowl, toss prepared kale, roasted cauliflower, toasted pine nuts, and sliced onions. Serve with some lemon tahini dressing and enjoy!