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    You are in: Home / Recipes / Kale and Roasted Cauliflower Salad With Tahini Vinaigrette Recipe
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    Kale and Roasted Cauliflower Salad With Tahini Vinaigrette

    Kale and Roasted Cauliflower Salad With Tahini Vinaigrette. Photo by threeovens

    1/1 Photo of Kale and Roasted Cauliflower Salad With Tahini Vinaigrette

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    15 mins

    20 mins

    threeovens's Note:

    This is a tasty salad with a Middle Eastern flair. It also includes one of my favorite ingredients - roasted cauliflower! The idea came from "Real Simple" magazine, and it is!

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 350 degrees F.
    2. 2
      Spread pine nuts on a rimmed baking sheet and toast, tossing once, until golden, about 6 to 8 minutes (watch carefully as they burn easily); set aside.
    3. 3
      Increase oven temperature to 450 degrees F.
    4. 4
      Toss cauliflower florets with the cayenne, 2 tablespoons of the oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper; roast, tossing once, until tender and golden, about 20 minutes, depending on the size of your florets.
    5. 5
      Meanwhile, use a large bowl and whisk together the tahini, lemon juice, remaining 2 tablespoons of oil, water, 1/4 teaspoon salt, and 1/4 teaspoon pepper (add more water if needed to achieve the consistency of heavy cream).
    6. 6
      To the bowl, add the kale, onion, raisins, pine nuts, and cauliflower; toss to combine and serve.

    Ratings & Reviews:

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    Nutritional Facts for Kale and Roasted Cauliflower Salad With Tahini Vinaigrette

    Serving Size: 1 (446 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 450.3
     
    Calories from Fat 254
    56%
    Total Fat 28.2 g
    43%
    Saturated Fat 3.5 g
    17%
    Cholesterol 0.0 mg
    0%
    Sodium 138.1 mg
    5%
    Total Carbohydrate 46.7 g
    15%
    Dietary Fiber 9.4 g
    37%
    Sugars 15.1 g
    60%
    Protein 13.3 g
    26%

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