Step 1

Preheat the oven to 425F and line 2 baking trays with parchment paper. Fully zest the lemon on to a cutting board then cut the lemon in half and set aside.

Step 2

Cut the cauliflower into 1 inch florets then slice the florets. Place on one baking tray with nutritional yeast, 1/2 tsp thyme, the coriander, garlic and a generous pinch of salt. Drizzle the tray with 1 1/2 tbsp oil then toss to coat (use additional oil as needed). Spread everything out into a single layer then roast for 20 minutes on the bottom rack. Flip then bake for an extra 10 minutes until charred around the edges.

Step 3

Dry the chickpeas in a kitchen towel then place on a baking tray with 1 tbsp oil, a pinch of salt and 1/2 tsp thyme. Toss to coat then spread out in an even layer and bake for 20 minutes. Give the chickpeas a toss then roast for another 10 minutes then allow to completely cool.

Step 4

Heat up a medium sized sauté pan with 2 tsp oil over medium-low heat. Place the lemon halves cut side down into the pan on one side and shallots and peppers on the opposite side. Cook the lemon undisturbed for 4-5 minutes or until the bottom of the lemon has mostly browned. In the meantime, sauté the shallot mixture for 2 minutes, then add the garlic and dates and continue to sauté for 3-5 minutes. Remove the pan from heat and set aside.

Step 5

Transfer the chickpeas, sautéed date mixture, and half the zested lemon to the tray of cauliflower then top with the juice of 1/2 the seared lemon and toss to combine.

Step 6

Make the dressing by adding the tahini, mustard, garlic, remaining lemon zest and juice, a generous pinch of salt and minced chives to a small mixing bowl. Whisk to combine until it starts to thicken then pour in the water and whisk until mostly smooth. If still too thick, whisk in additional water 1 tablespoon at a time until desired consistency is achieved. Taste and add more salt as needed.

Step 7

To serve, portion some of the cauliflower mix on top of your favorite grains and drizzle with some of the dressing and enjoy.