Roasted Cauliflower Kale Salad With Miso Tahini Dressing Recipe

Cooking Directions

• STEP 1.Preheat the oven to 425°F (220°C).
• STEP 2.Cut the cauliflower into florets and place them on a baking sheet. Drizzle with olive oil, sprinkle with salt and pepper, and toss to coat.
• STEP 3.Roast the cauliflower in the preheated oven for 25-30 minutes, or until golden brown and crispy.
• STEP 4.While the cauliflower is roasting, prepare the miso tahini dressing. In a small bowl, whisk together miso paste, tahini, lemon juice, maple syrup, and water until smooth and creamy.
• STEP 5.In a large bowl, combine the roasted cauliflower, chopped kale, and sliced red onion. Drizzle with the miso tahini dressing and toss to coat.
• STEP 6.Serve the salad immediately, or refrigerate for up to 2 days.
• STEP 7.Garnish with sesame seeds and enjoy!

Cooking Tips

• Make sure to cut the cauliflower into evenly sized florets to ensure even roasting.
• Massage the kale with a bit of olive oil before adding it to the salad to help soften its texture.
• Feel free to add other vegetables or toppings to the salad, such as cherry tomatoes, avocado, or roasted chickpeas.

Storage and Serving

• This salad can be stored in an airtight container in the refrigerator for up to 2 days.
• To serve, you can enjoy it as is or add some protein like grilled chicken or tofu for a more filling meal.
• You can also serve this salad as a side dish alongside grilled fish or roasted chicken.