Curried Cauliflower Salad

Prep Time: 45 minutes

Yield: 10

Ingredients

• 3 heads cauliflower, cut into florets
• 4 tablespoons olive oil
• 1 teaspoons sea salt
• 4 tablespoons curry powder
• 4 whole white potatoes, cubed
• 4 whole sweet potatoes, cubed
• 5 tablespoons tahini
• 5 tablespoons lemon juice
• ½ teaspoons sea salt
• 2 cloves garlic, minced
• ½ teaspoons ground cumin
• ⅕ teaspoons ground black pepper
• ½ tablespoons ginger, minced
• 3 tablespoons green onions, finely sliced
• ½ tablespoons ground turmeric
• 1 tablespoons olive oil
• 1 tablespoons water
• 16 ounces dry lentils, rinsed and sorted
• 5 cups water
• 12 cups kale
• 2 ½ cups grapes
• 1 bunch cilantro, chopped

Instructions

1. Preheat oven to 400°F.
2. Toss cauliflower in half of the olive oil, half of the sea salt, and all of the curry powder on a sheet pan(s).
3. Toss the white potatoes and sweet potatoes in the remaining olive oil and sea salt on a sheet pan(s).
4. Roast the cauliflower for 20-25 mins, and the potatoes for 30-35 mins. Both are done when golden brown.
5. Whisk dressing ingredients together in a bowl.
6. Add more water if it needs to be thinned.
7. Add lentils and water to a pot and bring to a boil.
8. Reduce heat to lower, cover pot, and simmer until lentils are tender (20-30 mins).
9. Assemble salad by topping kale with roasted cauliflower, lentils, grapes, cilantro, and dressing.

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