Kale And Roasted Cauliflower Salad With Tahini Vinaigrette

• 1/4 cup pine nuts
• 1 1/2 lbs cauliflower, cut into florets
• 1/4 teaspoon cayenne pepper
• 4 tablespoons olive oil, divided
• kosher salt
• fresh ground black pepper
• 1/4 cup tahini (sesame seed paste)
• 3 tablespoons fresh lemon juice
• 1/2 cup water
• 10 cups fresh kale, stemmed and chopped
• 1/2 red onion, thinly sliced
• 1/2 cup raisins

1. Preheat oven to 350 degrees F.
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. Increase oven temperature to 450 degrees F.
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. 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. To the bowl, add the kale, onion, raisins, pine nuts, and cauliflower; toss to combine and serve.

nuts, cauliflower, cayenne pepper, olive oil, kosher salt, fresh ground black pepper, tahini, lemon juice, water, fresh kale, red onion, raisins

Taken from www.food.com/recipe/kale-and-roasted-cauliflower-salad-with-tahini-vinaigrette-496650 (may not work)