Buffalo Cauliflower

• 1 medium head cauliflower, chopped into florets
• 1 tbsp extra virgin olive oil
• A couple pinches of sea salt
• Freshly ground black pepper
• 2½ tbsp vegan hot sauce of choice (not too hot- Frank’s original has the right amount of heat for this recipe)

Crispy Chickpeas

• 1.5 cups cooked chickpeas
• 3/4 tbsp extra virgin olive oil
• 1/4 tsp each fine sea salt and freshly ground black pepper
• 1/2 tsp garlic powder

Creamy Tahini Ranch Dressing

• 1/3 cup tahini
• 1/3 cup freshly squeezed lemon juice
• 1/4 cup filtered water
• 2 cloves garlic
• 1 tsp Dijon mustard
• 1 tsp pure maple syrup
• 1/4 +1/8 tsp each fine sea salt and freshly ground black pepper
• 1/4 cup yogurt of choice (goat, sheep, coconut, soy, almond)
• 1 tbsp nutritional yeast
• 2 tbsp fresh dill, chopped

Salad

• 1 large head romaine lettuce
• 2 carrots, peeled and sliced thin
• 2 celery stalks, diced
• 1 medium tomato, diced
• 3 pickles (I use Bubbie’s lacto fermented pickles), sliced into rounds
• 1/2 medium red onion, thinly sliced