• Preheat the oven to 425 degrees.
• Spread the cauliflower out on a baking sheet. Drizzle with the olive oil. Season all over with salt and pepper. Sprinkle on the garlic powder and toss.
• Roast for 20 to 25 minutes, tossing once during cook time, until golden brown and toasty.
• While the cauliflower roasts, chop the kale. Place it in a large bowl. Drizzle it with 1 tablespoon of the spiced shallot dressing. Massage the kale for a few minutes - this helps release the bitterness and chew. Let it sit for 10 minutes.
• Place the walnuts in a nonstick skillet over medium heat. Toss and shake the pan, stirring until the walnuts are nutty and fragrant and toasted. This will take about 5 to 6 minutes. Don’t take your eyes off of them! Once cool, chop the walnuts.
• To assemble the salad, top the massaged kale with the cauliflower. Add on the walnuts, dates, pomegranate and goat cheese. Top with the shallot dressing and toss well.
• Serve!

spiced shallot vinaigrette

• Whisk together the vinegar, honey, mustard, shallot, garlic, allspice, salt and pepper. Whisk in the olive oil until emulsified. This keeps great in the fridge for a few days!