This recipe for the good old Caesar Salad has a healthy twist with a rich cauliflower & parmesan dressing and baked chickpea croutons making it a crisp, delicious, and wholesome salad meal.

Recipe Card




1 whole

Squeezed lemon


Garlic cloves

Shredded and shaved parmesan cheese

As required

Pre-cooked chickpeas

1 cup

1 tsp

Garlic powder

1 tsp
Corn starch

1 tbsp

Olive oil

As required

½ cup

Romaine Lettuce

As required

As required

Salt & black pepper

As required

Method of Preparation: 

For the Cauliflower Dressing

  • First, steam some cauliflower.
  • Cut the garlic cloves.
  • Put the garlic in the blender with the steamed cauliflower.
  • Add the lemon juice, salt, cornstarch, dijon mustard, parmesan cheese, yogurt, and olive oil into the blender.
  • Blend it nice and smooth and refrigerate it for an hour.
  • Meanwhile, put the cooked chickpeas in a bowl and add your favorite spices to it and bake it until it gets crispy

For the Salad

  • Cut up some romaine lettuce and kale into a large bowl.
  • Pour the cauliflower dressing over it.
  • Add the baked chickpeas on top and serve immediately.


About the Contributor

Ayesha Al Obeidli

The youngest Emirati chef Ayesha,  crowned as the winner of the KidZania Dubai 2018 Mini Chef is a child prodigy in the world of culinary.

Her passion for cooking was discovered at the age of 4 years old when she used to pull a chair and stand on it to watch her mother cook.

After she winning the "Youngest Emirati Chef" title she got sponsored by ICCA Dubai to get formal culinary training and get her first diploma.

Aysha’s big dreams involve competing in the International Cooking Olympics,  to become a culinary entrepreneur as well as publishing her first cookbook.



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