Roasted Cauliflower n' Kale Bowl

Serving Size: 4
Prep Time:
Total Time:


  • 1 head cauliflower, cut into florets
  • sea salt and pepper to taste
  • 2 Tbsp golden raisins, optional
  • 1 small red onion, thinly sliced
  • juice of 1 large lemon
  • 2 Tbsp water
  • 2 Tbsp tahini
  • 3 Tbsp extra-virgin olive oil
  • 1 head kale, stemmed and chopped
  • pinch cayenne pepper
  • 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.

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