1 small head cauliflower (about 1 1/2 pounds), cut into florets
1/4 teaspoon cayenne pepper
4 tablespoons olive oil
kosher salt and black pepper
1/4 cup tahini (sesame seed paste)
3 tablespoons fresh lemon juice
10 cups stemmed and chopped kale (about 1 bunch) or torn escarole
1/2 small red onion, thinly sliced
1/2 cup raisins
Heat oven to 350° F. Spread the pine nuts on a rimmed baking sheet and toast, tossing once, until golden, 6 to 8 minutes; transfer to a plate.
Increase heat to 450° F. On the rimmed baking sheet, toss the cauliflower with the cayenne, 2 tablespoons of the oil, ½ teaspoon salt, and ¼ teaspoon black pepper. Roast, tossing once, until golden and tender, 20 to 25 minutes.
Meanwhile, in a large bowl, whisk together the tahini, lemon juice, the remaining 2 tablespoons of oil, ⅓ cup water, and ¼ teaspoon each salt and black pepper (adding more water if necessary, to achieve the consistency of heavy cream). Add the kale, onion, raisins, pine nuts, and cauliflower and toss to combine.
The recipe makes four very large servings. We used it as a side for chicken. We omitted the pine nuts and I would probably only use 1/4 of a red onion in the future.
You can serve this hot or cold, but I prefer it hot.