Ingredients

• • 1 large head cauliflower, cut into florets
  • 1 can chickpeas, rinsed and drained
  • 3 tablespoons extra-virgin olive oil
  • zest of 1 lemon + 2 tablespoons lemon juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon red pepper flakes
  • 1/2 cup toasted sliced almonds or chopped hazelnuts
  • 1/2 cup chopped fresh parsley
  • 2-3 tablespoons chopped chives, optional

Dressing:

• • 4 cloves garlic, crushed
  • 1/4 cup lemon juice
  • 1/2 cup tahini
  •  1/2 teaspoon salt
  • 1/4 teaspoon ground cumin
  • 2-4 tablespoons warm water

Directions

Preheat oven to 400 F. In a large bowl, toss the cauliflower and chickpeas with olive oil, juice from 1 lemon (don’t forget to zest it first!), salt and pepper, and red pepper flakes. Spread in a single layer on a baking sheet and roast for about 30-40 minutes, until dark golden, stirring halfway through. In the meantime, soak the crushed garlic in 1/4 cup lemon juice for 10 minutes. Strain out garlic and discard. In the same large bowl, add the lemon juice, tahini, salt, and cumin. Whisk. It will become very thick—thin it back out by adding 2 tbsp of warm water at a time until it reaches a drizzle-able consistency. I like to layer this salad in a wide dish: a layer of vegetables, a drizzle of dressing, a sprinkle of nuts, herbs, and lemon zest, repeat until it’s all used up. But, it will be equally irresistible if you just mix it all in a big bowl and devour!