by Caitlin Saniga
- 1/4 cup pine nuts
- 1 small cauliflower, cut into florets
- 1/4 teaspoon cayenne pepper
- 4 tablespoons olive oil
- 3/4 teaspoons salt, divided
- 1/2 teaspoon black pepper, divided
- 1/2 small red onion, thinly sliced
- 1/4 cup tahini
- 3 tablespoons fresh lemon juice
- 10 cup chopped kale
- 1/2 cup golden raisins
Heat the oven to 350 degrees. Spread the pine nuts on a rimmed baking sheet and toast, tossing once, until golden and fragrant, about 6 minutes. Transfer to a plate.
Increase the oven’s heat to 450 degrees. On the rimmed baking sheet, toss the cauliflower with the cayenne, 2 tablespoons of the oil, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Roast, tossing once, until golden and tender, 20 to 25 minutes. With about 5 minutes of cook time remaining, add the onions. The onions should be soft and fragrant when they’re done.
Meanwhile, in a small bowl, whisk together the tahini, lemon juice, remaining 2 tablespoons oil, 1/3 cup water, and 1/4 teaspoon each salt and black pepper, adding more water if necessary to achieve the consistency of heavy cream.
Divide the kale between four bowls and top with cauliflower, onions, pine nuts and raisins. Drizzle with tahini dressing.
Makes 4 servings.
Recipe adapted from: Real Simple