Miso-Glazed Cauliflower with Kale Salad

1 large head cauliflower
4 Tbs olive oil, divided
2 Tbs white miso
1 Tbs lemon juice
1 tsp honey
1/2 tsp sea salt
1 bunch kale, torn into bite-sized pieces
1 Tbs apple cider vinegar
1/4 cup pine nuts, toasted

1) Preheat oven to 250F. Vertically slice the head of cauliflower into 1/2-inch thick slabs and place on a baking sheet coated with cooking spray.
2) Whisk together 2 Tbs olive oil, miso paste, lemon juice, honey and salt in a small bowl. Brush miso glaze onto the cauliflower slabs. Bake for 20 minutes.
3) Meanwhile, place kale in a large bowl. Add remaining 2 Tbs olive oil and the apple cider vinegar. Use hands to massage oil and vinegar into kale, until leaves turn bright green and begin to soften.
4) To serve, place cauliflower slabs on a bed of kale and top with pine nuts.

Review: This was designed to fit into the raw cuisine guidelines. For that reason, none of this came with the typical roasted flavors that are usually associated with these ingredients. Yet, it didn't really taste 'raw.' The massaging of the kale is a messy step, but it makes a tremendous difference in it's edible factor. It's also a nice 'detox' dish after my week of jelly bean binges . . .

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