Cauliflower With Kale Crispy Chickpeas and Tahini Dressing
Ingredients
- 1 bunch kale, stems removed, leaves torn into bite-size pieces (about 5 cups)
- 1 teaspoon lemon zest plus 5 Tbsp. fresh juice (from 2 lemons), divided
- 6 tablespoons olive oil, divided
- 1 ½ teaspoons kosher salt, divided
- 1 ¼ teaspoons freshly-ground black pepper, divided
- 1 medium head cauliflower (about 1 lb.)
- 1 15.5-oz. can chickpeas, drained, rinsed, and patted very dry
- ¼ cup plus 2 Tbsp. tahini
- ¼ cup water
- Lemon wedges, for serving
Instructions
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