Cauliflower With Kale, Crispy Chickpeas, and Tahini Dressing
This 5-ingredient (vegan!) dinner will soon be on repeat in your kitchen. Tender kale leaves are tossed with both lemon zest and juice, making for a bright complement to oven-roasted cauliflower. We found that pre-heating a baking sheet makes for the crispiest chickpeas: just be sure to pat them very dry after rinsing for maximum crunch. The tahini dressing is nutty and creamy, and acts as the glue that brings all the components together. Make double and use it in a variety of dishes all week long—it would be great on a shaved brussels sprouts salad or tossed with soba noodles.