PREPARATION INSTRUCTIONS:

• First, pull everything out of the fridge — you want all the ingredients at room tem- perature or warmer. Leaving all of the components out on the counter for 30 minutes before serving is ideal, but not 100% necessary.
• Warm the socca in a 350 degree oven for about 4-6 minutes.
• Make sure the crispy chickpea salad is at room temperature or warmer before serving! You can warm it up in a saucepan to speed things up if you need to
• Meanwhile, toss herb mix with lemon vinaigrette (you may have more of this than you need so add a bit at a time).
• Assemble socca on a cutting board by spreading cauliflower tahini on each piece of socca. Fan your spoon out when you’re spreading the tahini to make nice little wave patterns. Top with crispy chickpea salad and then dollop harissa oil (red sauce) over the beef. Scatter the herb salad over the dish and squeeze a lemon wedge over everything. Cut into six pieces and serve!
  

INGREDIENTS: socca (chickpea flour, water, salt, pepper, scallion, parsley), cauliflower tahini (cauliflower, lemon, tahini, olive oil, salt, garlic), dill, parsley, mint, harissa oil (harissa, olive oil, sherry vinegar, paprika, cayenne, salt), crispy chickpea salad (chickpeas, olive oil, garlic, salt, pepper, capers, cauliflower, parsley, dill)