Coronation Cauliflower and Chickpeas

https://cooking.nytimes.com/recipes/1027344-coronation-cauliflower-and-chickpeas

https://archive.ph/a1Hgh



Served at a luncheon for the coronation of Queen Elizabeth II, coronation chicken (or Poulet Reine Elizabeth, as it was written on the official menu) is a salad of cold chicken coated in a creamy curry sauce. In this regal vegan take, adapted from my cookbook “Linger: Salads, Sweets and Stories” (Knopf, 2025), cauliflower and chickpeas step in for the chicken. While classic recipes typically feature cream and mayonnaise, coconut yogurt lightens things up and adds sweetness and a tropical tang that pairs well with the curry flavor. Dried fruit is a common addition to “coronation-style” dishes, with some recipes calling for dried apricots or raisins; this one opts for the former, along with optional mango chutney for liveliness and subtle spice. This salad tastes even better the next day — and any leftovers make a stellar sandwich — so feel free to prep ahead.

Ingredients

Yield: 4 servings

3 to 4 teaspoons curry powder (to your liking)
1 teaspoon garlic powder, or 1 small garlic clove, grated
¼ cup extra-virgin olive oil
1 small head cauliflower (about 1 ½ pounds), cut into small florets
2 (15-ounce) cans chickpeas, rinsed
Sea salt and black pepper
½ small red onion, finely diced
½ cup coconut or whole-milk Greek yogurt
2 tablespoons mango chutney (optional)
2 celery stalks, finely diced
12 dried apricots, finely chopped
Juice of ½ lemon
Handful of fresh cilantro leaves, roughly chopped
½ cup toasted sliced almonds

Preparation

Step 1
Heat the oven to 425 degrees.

Step 2
In a small bowl, place the curry powder, garlic powder and ¼ cup olive oil; stir to combine.

Step 3
Place the cauliflower and chickpeas on a baking sheet and pour the curry oil on top. Season with 1½ teaspoons salt and a generous amount of pepper and toss to combine.

snip