This Roasted Cauliflower Kale Salad with Miso Tahini Dressing is packed with flavors and nutrients, and it’s festive enough to enjoy throughout the season.

Roasted Cauliflower Kale Salad with Miso Tahini Dressing

INGREDIENTS

- 1 head cauliflower

- 2 Tbsp extra virgin olive oil

- ½ tsp kosher salt

- freshly ground black pepper

- ¼ red onion

- 1 bunch kale (I used curly kale)

- ⅓ cup glazed pecans (50 g)(optional, highly recommend)

- ⅓ cup croutons (optional, highly recommend)

Miso Tahini Dressing

- 2 Tbsp Tahini Sauce

- 4 Tbsp All-Purpose Miso Sauce (or miso paste for simpler taste)

- 3 Tbsp rice vinegar (or 2 Tbsp lemon juice)

INSTRUCTIONS

1. Gather all the ingredients. Preheat the oven to 450 ºF.

To Prepare Roasted Cauliflower

1. Cut the cauliflower into quarters.
2. Discard the core and cut into smaller, bite-size florets.
3. Rinse the cauliflower and drain well. Put it on a rimmed baking sheet. Drizzle olive oil all over the florets.
4. Season with kosher salt and freshly ground black pepper and toss to combine with hands. Make sure each floret is coated with thin layer of oil (your hands get messy, but it makes great roasted cauliflower).
5. Roast in the oven for 17-20 minutes, or until edges are nicely caramelized and golden brown. Remove from the oven and set aside to cool.

To Prepare Miso Tahini Dressing

1. Mix tahini sauce really well before using. Combine 2 Tbsp Tahini Sauce, 4 Tbsp All-Purpose Miso Sauce, and 3 Tbsp rice vinegar in a small bowl or mason jar. All-Purpose Miso Sauce is sweetened. If you use regular miso instead, taste the dressing, and adjust the sweetness by adding sugar/honey to your liking. Each brand/type of miso has different saltiness and flavor. Make sure to taste your dressing (it should taste a bit stronger before combining with salad). 
2. Whisk to combine or shake well.  You can keep this dressing for up to a week in the refrigerator. 
3. Whisk to combine or shake well.  You can keep this dressing for up to a week in the refrigerator. 

To Prepare Kale Salad

1. Thinly slice the red onion.
2. Grip the bottom of the stem with one hand and use the other hand to rip the leaves away from you, like this (Or, of course, you can use a knife to remove the leaf from stem). Tip: Sturdy kale stems can be chopped up and added to stir-fries.
3. Rinse in a colander, drain well, and chop the kale into smaller pieces (Rinse before chopping so all the good vitamins won't drain from kale). 
4. Add the chopped kale and dressing in a bowl and toss to mix. Make sure that kale is well coated with dressing at this stage. Once you add cauliflower, you don't want to break them into smaller pieces.
5. Add the thinly sliced red onion and roasted cauliflower.
6. Gently toss one more time and serve at room temperature or chilled. Sprinkle glazed pecans and croutons.

 

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