Veggie Caesar Salad

I'm a fan of Caesar salad, but let's just say that bacon in a salad isn't the healthiest idea!

So I thought I'd bring out the smoky flavor of bacon by roasting some cauliflower in the oven with a little smoked paprika. The result? A really tasty veggie Caesar salad with even more vegetables!

VEGGIE CAESAR SALAD WITH CAULIFLOWER & ROASTED CHICKPEAS
(SERVINGS: 4)

Ingredients

1 cauliflower, cut into small florets
1 can (540 ml) roasted chickpeas, rinsed and drained well
3 tbsp (45 ml) olive oil
2 tbsp (30 ml) zaatar
1 tsp (5 ml) smoked paprika
8 cups (2 L) mixed lettuce
1/2 cup (125 ml) grated Parmesan cheese

For the dressing

1/4 cup (60 ml) plain Greek yogurt
2 tbsp (30 ml) olive oil
2 tbsp (30 ml) of water
2 tbsp (30 ml) tahini
1 clove garlic, minced
The juice of one lemon
1 tsp (5 ml) Dijon mustard
1 tsp (5 ml) maple syrup
Salt and pepper to taste

Preparation

Preheat oven to 400°F.
Scatter the chickpeas and cauliflower florets on a baking sheet lined with parchment paper. Coat with olive oil, za'atar, and smoked paprika. Mix with your hands to evenly distribute the oil and spices. Bake for 45 minutes, turning halfway through.
Meanwhile, mix all the ingredients for the dressing until smooth.
Top each plate with lettuce, the roasted cauliflower and chickpea mixture, Parmesan cheese, and then the vinaigrette.

* You can also serve the cauliflower and chickpea mixture as a wrap!