Cup of Yum
1. Gather all the ingredients. Preheat the oven to 450ºF (232ºC). For a convection oven, reduce cooking temperature by 25ºF (15ºC).

To Roast the Cauliflower

1. Cut 1 head cauliflower into quarters.
2. Discard the core and cut it into smaller, bite-size florets.
3. Rinse the cauliflower and drain well. Put the cauliflower on a rimmed baking sheet. Drizzle 2 Tbsp extra virgin olive oil over the florets.
4. Season with ½ tsp Diamond Crystal kosher salt and freshly ground black pepper and toss with your hands to combine (your hands will get oily, but this method makes great roasted cauliflower). Make sure each floret is coated with a thin layer of oil.
5. Roast in the oven for 17–20 minutes, or until the edges are nicely caramelized and golden brown. Remove from the oven and set aside to cool.

To Mix the Miso Tahini Dressing

1. Stir the tahini really well before measuring. Combine 2 Tbsp tahini, 4 Tbsp Homemade All-Purpose Miso Sauce, and 3 Tbsp rice vinegar (unseasoned) in a small bowl or mason jar. Tip: My All-Purpose Miso Sauce is already sweetened. If you use regular miso instead, taste the dressing, and adjust the sweetness by adding sugar or honey to your liking. Each brand/type of miso has different saltiness and flavor. Make sure to taste your dressing (it should taste a bit stronger before combining with the salad). 
2. Whisk to combine or shake well. You can keep this dressing for up to a week in the refrigerator.

To Prepare the Salad

1. Thinly slice ¼ red onion.
2. With 1 bunch kale, grip the bottom of the stem with one hand and use the other hand to rip the leaves away from you, as pictured. (You also can use a knife to remove the leaves from the stems.) Tip: Sturdy kale stems can be chopped up and added to stir-fries.
3. Rinse the leaves in a colander, drain well, and chop the kale into smaller pieces. Tip: Rinse before chopping so all the good vitamins won‘t drain from kale.
4. Add the chopped kale and dressing to a bowl and toss to mix. Make sure that the kale is well coated with dressing at this stage. Once you add the cauliflower, you don‘t want to break them into smaller pieces by mixing too much.
5. Add the thinly sliced red onion and roasted cauliflower. 

To Serve

1. Gently toss one more time and serve at room temperature or chilled. Sprinkle ⅓ cup glazed pecans and ⅓ cup croutons and enjoy.