Cooking & Baking

Roast until the cauliflower is tender and golden and the chickpeas are crispy, 25 to 30 minutes.

Meanwhile, place the onion in a small bowl and cover with water. Let soak for 10 minutes to mellow out the raw flavor and bite. Drain.

Transfer the cooked chickpeas and cauliflower (and any seasonings left on the baking sheet) to a large serving bowl. Add the yogurt, chutney (if using), celery, apricots, lemon juice, cilantro and red onion, and toss to combine. Season well with salt and pepper. (This salad can be made a day ahead and stored in an airtight container in the fridge.)

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