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Preheat the oven to 425.
Roast the cauliflower and sweets. Add the cauliflower and sweets to a sheet pan, then add the olive oil, salt, paprika and garlic powder. Toss to combine, then place in the oven for 35-40 minutes, tossing halfway. The veggies should be slightly browned.
Make the dressing. Add the garlic, rosemary, and lemon peel to a jar. Heat the avocado oil until it is just hot enough to sizzle, then pour it over the rosemary and garlic mix. Let the mixture sit for about 5 minutes. Add the olive oil, salt, pepper, honey, mustard, lemon juice and water. Add the cap, then shake well.
Make the salad. Add the kale, apple, red onion, dates, pecans and salt to a large mixing bowl with the roasted cauliflower and sweet potatoes, then add the dressing to taste and toss.