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Ingredients
  • 3 cups cauliflower florets about ½ of a small cauliflower head
  • 1 15 oz. can of chickpeas drained, rinsed and patted dry
  • ¼ cup salted butter
  • 3 tablespoons hot sauce of choice I prefer Frank's red hot or sriracha
  • ¼ teaspoon garlic powder
  • ¼ teaspoon paprika
  • 2 teaspoons white wine vinegar
  • 1 cup farro uncooked
  • 1 cup fresh dill loosely packed
  • 1 medium avocado
  • 1 medium lemon for zest and juice
  • ½ cup yogurt or skyr
  • 2 garlic cloves grated
  • 3 tablespoons extra-virgin olive oil plus more as needed
  • Kosher salt and freshly ground black pepper to taste
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