Free of gluten, dairy, soy, sugar, corn, eggs, grains. Paleo, Vegan, Vegetarian.
Preheat the oven to 400 degrees F. Prepare a rimmed baking sheet with parchment paper.
Place the cauliflower on the prepared baking sheet and drizzle 1 Tbsp. of the oil on top of the cauliflower. Use your hands to rub the oil into the cauliflower. Sprinkle with salt and pepper and roast for 25 minutes or until the cauliflower is tender.
In a large bowl, combine the roasted cauliflower, kale, tomatoes, cabbage, grapes, arugula and sunflower seeds.
In a small bowl, combine the tahini, remaining 1 Tbsp. oil, garlic clove and water as needed. Drizzle over the salad and serve.