Roasted Cauliflower, Bulgur, and Kale Salad

Fiber central.

Ingredients:

For the Cauliflower:
1 medium cauliflower, cut into small florets
2 tablespoons olive oil
2 teaspoons baharat
Kosher salt

For the Bulgur:
4 cups hot water
2 cups cracked bulgur

For the Dressing:
1/2 cup freshly squeezed lemon juice
1/3 cup olive oil
3 tablespoons tahini
1 tablespoon date syrup
2 garlic cloves, finely grated
Kosher salt and freshly ground pepper

For the Salad:
1 bunch red kale, stemmed and roughly chopped
Kosher salt
1 cup minced parsley
1/3 cup pomegranate seeds
4 Persian cucumber, chopped

Directions:

1. Roast the cauliflower: Preheat the oven to 450°F. On a sheet pan, toss the cauliflower with the olive oil, baharat, and 2 heavy pinches of salt. Roast for 20 to 25 minutes, until golden and tender. Let cool slightly.

2. Soak the bulgur: In a medium bowl, stir together the water and bulgur. Let sit for 30 minutes, then drain off any extra liquid.

3. Make the dressing: In a medium bowl, whisk the dressing ingredients until smooth.

4. Toss the salad: In a large bowl, massage the kale with a heavy pinch of salt for a minute, then add the roasted cauliflower, drained bulgur, parsley, pomegranate seeds, and cucumber. Toss with the dressing, then taste and adjust the seasoning with salt and serve.