Caesar salad with chickpeas and crispy cauliflower

Chickpeas

• 1 glass chickpeas (ca. 350 gr/ 12 oz.)
• 1 Tbsp olive oil or sesame oil
• 1 tsp garlic powder
• 1 tsp salt
• 1 tsp paprika
• 1/2 tsp tumeric

<p class="MsoNormal"><strong>Cauliflower </strong></p>

• 1 head <p class="MsoNormal">Cauliflower </p>
• 5 Tbsp soy flour alternatively chickpeas flour
• 8-10 Tbsp plant-based milk
• 1 tsp salt
• 2 Tbsp soy or tamari sauce
• 1 tsp onion powder
• 1 tsp garlic powder
• 1/2 tsp paprika
• 1 tsp Tahini
• 100 gr (3.5 oz.) cornflakes unsweetened
• 2 Tbsp sesame seeds

Dressing

• 4 Tbsp plant-based yogurt e.g. coconut
• 1 Tbsp vegan mayonnaise
• 1 piece vegan parmesan (ca. 5 cm / 2“ (e.g. from Violife))
• Juice 1/2 lemon
• 1 tsp mustard
• 3 Tbsp olive oil
• 5-7 capers (depending on their size)
• 1 Tbsp caper brine or vinegar
• 1 garlic clove
• 1 Tbsp vegan worcestersauce
• 1/4-1/2 tsp salt
• pinch sugar &amp; pepper

Salad

• 1 large head romain lettuce
• 1 piece vegan parmesan
• 1 small cucumber

<p class="MsoNormal"><strong>Chickpeas</strong></p>

1. Drain the chickpeas and mix them well with all other ingredients
2. Spread them on a baking paper and bake for 15 minutes at 180-200°C (356-392°F)

<p class="MsoNormal"><strong>Cauliflower </strong></p>

1. Wash the cauliflower and divide it into florets
2. Mix the ingredients for the breading (everything but cornflakes and sesame seeds)
3. Smash the cornflakes and mix them with the sesame seeds
4. Coat the cauliflower florets first in the breading and then in the cornflakes
5. Place them on a baking paper and bake them crispy for 30-40 minutes at 180-200°C (356-392°F), turn them around after halftime

Dressing

1. Add all ingredients into a mixer and mix them into a creamy dressing

Salad

1. Wash the salad and cut it into pieces
2. Grind or slice the parmesan
3. Cut the cucumber into slices
4. Place the salad and the cucumber into a large bowl, mix them with the dressing and cover them with the chickpeas, cauliflower and parmesan