Preheat oven to 400°F and line a baking sheet with parchment paper. Cut the cauliflower into florets, discarding the leaves and core (or save for another recipe!). Add the cauliflower and chickpeas to the lined baking sheet and drizzle 2 teaspoons of olive oil, ½ teaspoon of salt, and ¼ teaspoon of pepper over top. Toss thoroughly before putting in the oven. Roast the cauliflower and chickpeas for 30 minutes, flipping halfway through.

While the cauliflower and chickpeas are roasting, prepare the kale and dressing. To prepare the kale, strip the leaves from the stems, discarding the stems, and chop the leaves into smaller 1-2 inch strips. Add kale to a large salad bowl, drizzle 1 teaspoon of olive oil over the kale and massage with clean hands for a minute or two. Massaging the kale helps break down its bitter, rigid leaves and creates a soft, sweet, and easy to chew leaf. 

To make the dressing, add miso paste, soy sauce, olive oil, sesame oil, maple syrup, rice wine vinegar, lemon juice, ginger, and water to a bowl or jar and whisk together until well combined. Alternatively, you can add the ingredients to a blender or food processor. If it’s too thick, you can always add more water until the consistency is to your liking. 

Once the cauliflower and chickpeas are done roasting, add them to the salad bowl with the kale, pomegranate seeds and drizzle the dressing to taste. Toss the salad, serve, and enjoy!