Sliced Cauliflower Salad with Chickpea Dressing

• 1/4 cup canned chickpeas, rinsed
• 1 tablespoon seasoned rice vinegar
• 1 garlic clove, crushed
• 3 tablespoons fresh lemon juice
• 2 tablespoons tahini
• 1/2 cup parsley leaves
• 1/2 cup mint leaves
• 1 cup canola oil
• 1/2 teaspoon sumac (optional)
• 1/2 teaspoon Aleppo pepper flakes
• Kosher salt
• Pepper
• 1 medium head of cauliflower, cut into large florets and thinly sliced (4 cups)
• 1 small head of romaine, chopped (about 6 cups)
• 1/2 cup canned chickpeas, rinsed
• 1/2 cup parsley leaves
• 1/2 cup mint leaves
• Kosher salt
• 1 medium tomatillohusked, rinsed and cut into 1/4-inch dice
• Toasted sesame seeds, finely grated orange zest and cracked black pepper, for garnish

1. Make the dressing In a blender, combine the chickpeas, rice vinegar, garlic, lemon juice, tahini, parsley and mint.
2. With the machine on, slowly drizzle in the oil and blend until a smooth, thick dressing forms.
3. Add the sumac, if using, and Aleppo pepper and season with salt and pepper.
4. Make the salad In a large bowl, toss the cauliflower, romaine, chickpeas, parsley and mint with the chickpea dressing.
5. Season with salt and toss again.
6. Transfer the salad to a platter and top with the tomatillo.
7. Garnish with toasted sesame seeds, grated orange zest and cracked black pepper and serve.

chickpeas, rice vinegar, garlic, lemon juice, tahini, parsley, mint leaves, canola oil, sumac, pepper, kosher salt, pepper, head of cauliflower, head of romaine, chickpeas, parsley, mint leaves, kosher salt, sesame seeds

Taken from www.foodandwine.com/recipes/sliced-cauliflower-salad-chickpea-dressing (may not work)