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Ingredients
  • 1 cup small cauliflower florets
  • 1 teaspoon extra-virgin olive oil
  • ½ teaspoon ground cumin
  • ¼ teaspoon salt, divided
  • 3 tablespoons hot tap water
  • 2 tablespoons tahini
  • 1 tablespoon lemon juice
  • 1 clove garlic, minced
  • 1 teaspoon za'atar
  • 1½ cups baby kale
  • ½ cup cooked quinoa
  • ½ cup canned chickpeas, rinsed
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