Step 1

Preheat the oven to 400 F

Step 2

Add the cauliflower florets to a sheet pan and drizzle with olive oil, 1/2 tsp garlic powder and salt u0026 pepper. Bake for about 30 minutes.

Step 3

While that bakes, prepare the almond butter dressing by blending together the dressing ingredients until smooth. Start with 2 tbsp of water and add more by the tbsp if needed to thin. Taste and adjust salt as needed.

Step 4

Add the kale to a large salad bowl and pour half the dressing over the top then mix it into the kale.

Step 5

Slice the halloumi into 1 inch strips. Heat a skillet on medium heat then drizzle lightly with oil. Grill each piece of halloumi for about 1-2 minutes on one side until brown, then flip for another minute.

Step 6

Top the kale with the grilled halloumi, roasted cauliflower and chopped almonds, then toss together with the remaining dressing.

Step 7

Leftovers can be served cold or at room temperature. Refrigerate for up to 3 days.