Preheat oven to 475. Cut cauliflower into small florets, you can include the stem and dice small. Toss with 2 tbsp avocado oil, about 1/2 tsp salt and freshly ground black pepper.
Spread thin on a roasting sheet and roast for 10 minutes. Take out and toss, and return to the oven for another 5 minutes, taking out to toss every 5 minutes.
If the cauliflower is soft but you haven’t quite achieved the nice brown color we’re looking for you can broil on high for a few minutes to caramelize those edges. Set aside to cool.
Core and dice fennel, toss in a small bowl with 1 tsp lemon juice, 1/2 tsp avocado oil and a big pinch of salt. This softens the fennel slightly and takes away some of the bite.
Chop kale into bite sized pieces and wash. Dry and move to a large bowl. Drizzle with 1 tbsp avocado or olive oil, 2 tbsp apple cider vinegar, and 1/2 tsp salt.