Roasted Cauliflower Salad Recipe (Make-Ahead Lunch!)

thekitchn.com

Denise Cameron

1 medium cauliflower (about 2 pounds)

2 medium shallots

1 large lemon

4 tablespoons olive oil, divided

1 teaspoon curry powder or smoked paprika

¾ teaspoon kosher salt, divided

¼ teaspoon freshly ground black pepper, plus more as needed

1 medium bunch flat-leaf or lacinato kale (about 10 ounces total)

10 sprigs fresh flat-leaf parsley

1 Persian cucumber

3 tablespoons water, divided

2 ½ teaspoons honey, divided

2 tablespoons raw sunflower seeds

2 tablespoons white sesame seeds

1 clove garlic

1 to 2 tablespoons sherry or red wine vinegar

1 teaspoon Dijon mustard

2 sprigs fresh mint

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