4.67 from 6 votes
Roasted Cauliflower n' Kale Bowl
Prep Time
5 mins
Cook Time
20 mins
Total Time
25 mins
Gluten-Free, Dairy-Free, Soy-Free, Vegan, Vegetarian, Paleo
Course: Side Dish
Cuisine: American
Servings: 4
Calories: 229 kcal
Author: Amie Valpone
  • 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
  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.
Nutrition Facts
Roasted Cauliflower n' Kale Bowl
Amount Per Serving
Calories 229
* Percent Daily Values are based on a 2000 calorie diet.