Crispy Cauliflower

Preheat oven to 450°F. Brush a foil-lined baking sheet with oil. Add just half the paprika, rice flour, nutritional yeast, cumin seeds, ½ tsp salt, a pinch of pepper, 1 tbsp vegetable oil, and ⅓ cup water to a medium bowl. Whisk until a smooth batter forms. Add cauliflower and stir to coat. TIP: Make sure to fill in all the crevices with batter to ensure an even and crispy texture.

Add coated cauliflower to the baking sheet and roast until golden brown and crispy, 20 to 24 minutes. Add tahini, maple syrup, just half the lemon juice, remaining paprika, 2 tbsp water, and a pinch of salt and pepper to a small bowl. Whisk until creamy and set aside. TIP: Knead the tahini packet to mix the oils.

Add 1 tbsp olive oil to a small saucepan over medium heat. Add shallot, garlic, and a pinch of salt and pepper and cook until garlic and shallot are soft, 2 to 3 minutes. Add chickpeas and remaining lemon juice. Stir until chickpeas are warmed through, 3 to 5 minutes. Remove from heat and stir in tomatoes.

Divide the warm chickpea salad between two shallow bowls and top with crispy cauliflower. Sprinkle with piquanté peppers and basil and drizzle with tahini dressing. Tuck in!