Roasted Cauliflower & Kale Salad with Miso Dressing

1 large head of cauliflower, chopped into florets
1 bunch of kale
4 Tbs olive oil, divided
1 Tbs apple cider vinegar
2 Tbs white miso paste
1 Tbs lemon juice
1/4 cup pine nuts, toasted

1) Preheat oven to 415F. Spray a baking sheet with olive oil. Spread out cauliflower florets and spray with olive oil. Roast in oven for 20-30 minutes, until browned.
2) In a large bowl, place kale, 2 Tbs olive oil and apple cider vinegar. Use hands to massage oil and vinegar into kale, until leaves turn bright green and begin to soften.
3) In a small bowl, whisk together 2 Tbs olive oil, white miso paste and lemon juice.
4) To serve, place kale in a bowl, top with cauliflower, drizzle miso dressing over the salad and garnish with pine nuts.

Review: This recipe originally called for tossing the cauliflower in the miso dressing and then roasting. However, the last time I tried that, it lost the miso flavor and everything tended to burn. So, I tried to make a dressing. It wouldn't thin out, so once I put some dressing in the bowl, I tossed it all and it worked ok. White miso has a sweeter flavor than regular miso. It also costs several dollars more!! I like the new flavor and it was a great addition to the flavors of kale and cauliflower. I still have quite a bit of white miso and will be using it the rest of the week!!

Adapted from:
http://www.vegetariantimes.com/recipe/miso-glazed-cauliflower-with-kale-salad/