Pre-heat your oven to 425 degrees. Line a baking sheet with parchment. Arrange the cauliflower on the prepared baking sheet and drizzle with 2 teaspoons olive oil. Sprinkle with a good pinch of kosher salt and pepper and toss to coat. Roast for 20-25 minutes, turning the florets halfway through the cooking time, until tender and lightly browned. Let cool to room temperature.

Place the kale in a large mixing bowl. Drizzle with the remaining teaspoon olive oil and add a pinch of salt. Time to give the kale a little massage. Just rub the leaves between your fingers, literally massaging the oil and salt into the leaves, until the kale darkens and becomes tender. (This will take 1-2 minutes.) Briefly set aside.

In a small bowl, whisk together all the ingredients for the dressing. Add the red onions to the bowl with the dressing and let them soak for 10 minutes.

Place the apples in a separate bowl with the lemon juice. Toss to coat. (This will keep your apples from turning sad and brown.)

Heat a small sauté pan over medium heat. When hot, add the pepitas and toast for 2-3 minutes, shaking the pan occasionally, until they’re lightly brown. (You may even hear some of them make a popping noise.) Remove from the heat and let cool slightly.

Time to assemble this salad. Add the roasted cauliflower, apples, toasted pepitas, raisins, and half of the ricotta to the bowl with the massaged kale. Add the dressing and red onions and gently toss to combine. Transfer the salad to a serving bowl or platter and serve topped with the remaining cheese.