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Roasted Cauliflower and Kale Bowl

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Gluten-Free, Dairy-Free, Soy-Free, Vegan, Vegetarian, Paleo
Recipe type: Side Dish
Serves: 4
Ingredients
  • 1 head cauliflower, cut into florets
  • pinch cayenne pepper
  • 1 head kale, stemmed and chopped
  • 3 Tbsp. extra-virgin olive oil
  • 2 Tbsp. tahini
  • 2 Tbsp. water
  • Juice of 1 large lemon
  • 1 small red onion, thinly sliced
  • 2 Tbsp. golden raisins, optional
  • sea salt and pepper, to taste
  • pinch crushed red pepper flakes, optional
Instructions
  1. Heat oven to 450 degrees F.
  2. Toss the cauliflower with cayenne pepper, 2 Tbsp. oil, sea salt and pepper on a rimmed baking sheet. Roast for 20 minutes or until tender and golden brown. Toss cauliflower after 10 minutes of roasting to ensure even cooking.
  3. Steam kale in a steamer basket over medium heat until tender, about 5 minutes.
  4. Meanwhile, whisk tahini, lemon juice, remaining 1 Tbsp. oil, salt and pepper and 2 Tbsp water. Add more water if needed to thin out the dressing.
  5. In a large serving bowl, add the chopped kale, red onion, golden raisins, and cauliflower and toss to combine. Serve warm.
  6. Garnish with crushed red pepper flakes, if desired.

 


 

 

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