Directions

1. Preheat your oven to 375 degrees Fahrenheit. In a bowl, combine the oil and spices. Toss the cauliflower and chickpeas in the mixture and lay on a sheet pan. Roast for 20-25 minutes, or until the cauliflower is golden and chickpeas are crispy. Allow them to cool.

2. Remove the tough ribs of the kale. You can do this by either cutting them out with a knife, or grabbing the bottom part of the rib/stem with one hand and using your other hand to grab the leaves on either side of the stem and pull them down to the top of the kale piece, essentially stripping the leaves from the stem.

3. Once you have your kale leaves, thinly slice them. We recommend rolling the leaves and thinly slicing and chopping them in a big roll, which helps the kale stay in one place and gives you more uniform ribbons of kale. Place the kale in a bowl and drizzle a little oil on top and add a pinch of salt. Massage the kale with your hands for 30 seconds or so to help it break down. Toss with your desired amount of Primal Kitchen Plant Based Caesar dressing. We used 4 tablespoons, or about 1 tablespoon per serving.

4. Add the cauliflower, chickpeas and sliced onion to the salad and toss to combine. Add more dressing or salt and pepper if needed. Top with cheese if desired and enjoy!