Prep: 1. Boil water for eggs. Soft boil 4 eggs. 2. Smash garlic clove. 3. Slice/chop: avocado, scallions, dill. 4. In a pot of boiling salted water, blanch cauliflower for 1 minute, transfer it to a bowl of ice water. Drain and set aside to dry on a towel. Chop and sprinkle with salt. 5. To make vinaigrette, whisk together olive oil, ~4 tablespoons lemon juice, vinegar, dijon mustard, garlic clove, salt and pepper. Remove the garlic clove before using. Make: 1. Place chickpeas in a bowl and toss with a bit of dressing and an extra pinch of salt. 2. Toss cauliflower, chickpeas, capers, scallions, and dill together with dressing. Plate, then assemble avocado and eggs on top along with a handful of sprouts and lemon zest. Taste and adjust seasonings.
This also makes a great vegetarian main dish.