Roasted Cauliflower Salad with Lemon Tahini Vinaigrette (Edit recipe)

For the Salad

• 1 head Cauliflower
• 3 Tbsp Avocado Oil, or olive oil
• 2 Tbsp Lemon Juice
•  Salt and Pepper
• 6 cups Kale, finely chopped
• .5 Red Onion, medium
• .5 cup Pine Nuts, toasted
• .333 cup Raisins

For the Lemon Tahini Vinaigrette

• .25 cup Avocado Oil, or olive oil
• .25 cup Lemon Juice
• 2 Tbsp Tahini, (see notes)
• 1 Tbsp Red Wine Vinegar
• 1 Tbsp Dijon Mustard
• pinch Sea Salt