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.
Steam kale in a steamer basket over medium heat until tender, about 5 minutes.
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.
In a large serving bowl, add the chopped kale, red onion, golden raisins, and cauliflower and toss to combine. Garnish with crushed red pepper flakes, if desired. Serve warm.
Roasted Cauliflower n' Kale Bowl
Amount Per Serving
Calories 227Calories from Fat 144
% Daily Value*
Saturated Fat 2g13%
Vitamin A 3247IU65%
Vitamin C 111mg135%
* Percent Daily Values are based on a 2000 calorie diet.