Oaxacan Bean Salad

Preheat oven to 375°. Place carrots and plantain on a large rimmed baking sheet. Place onion and bell peppers on a second large rimmed baking sheet. Drizzle vegetables in both pans with the olive oil and season with 1/2 teaspoon each salt and black pepper; toss to coat. Roast 20 minutes. Switch pan positions on baking racks. Nudge carrots and plantain to one side of baking sheet and add cauliflower rice. Roast until all vegetables are tender and lightly browned, about 10 minutes more. Set aside to cool a bit.

Meanwhile, prepare beans: In a medium bowl, soak guajillo chile pepper covered in boiling water 10 minutes. Remove stem and seeds, then finely chop the pepper. Dump all but 1 tablespoon of the soaking water from the bowl. Add vinegar, sugar, oregano, pumpkin pie spice and 1/8 teaspoon salt to the bowl; mix well. Add beans; toss to coat.

Place kale in a large bowl and drizzle with a tiny bit of olive oil, about 1 teaspoon. Massage kale with your hands until it darkens by a shade and volume has reduced slightly, 3 to 5 minutes.

To assemble salad: On a platter or four plates, arrange kale, carrots, plantain, onion, bell peppers, cauliflower rice and beans. Serve salad with "Creamy" Ancho Dressing.