Baby Kale and Cauliflower Salad

Click to print or save as PDF

30 Minutes | Makes 4 Servings


Toss cauliflower and onion in paprika, olive oil and a pinch of salt and pepper, roast at 400°F for 10-12 minutes until golden and tender, allow to cool completely.

Meanwhile in the bowl of a food processor, combine garlic, tahini, lemon juice and warm water until well blended. Season to taste.

Toss all ingredients together and serve.



Quantity Item
1 Package GoodLeaf Baby Kale
1 Head Cauliflower, chopped
1/2 Cup Raisins
1/2 Cup Roasted Salted Almonds, roughly chopped
1/2 Red Onion, peeled and diced
2 tsp Smoked Paprika
Salt and Pepper
Olive Oil
1/4 Cup Tahini
1/8 Cup Water, warm
Juice of half a Lemon
1 Clove Garlic, peeled and minced
Drizzle of Honey

You May Also Like: