Aarti Sequeira's Cauliflower Chaat Salad

By Food Network · 75 min

Ingredients

Instructions

1. Make the chutney: in a small saucepan, stir together the coconut sugar, tamarind concentrate, cacao powder, cumin and 2 cups water. Season with salt and pepper.
2. Bring to a boil, then lower to medium-low so it simmers. Cook uncovered, stirring now and then, for about 20 minutes, until a spoon dragged across the back leaves a clear line. Take off the heat and let it cool to room temperature.
3. Heat the oven to 400°F.
4. Toss the cauliflower with the avocado oil and cornstarch, then season with salt and pepper. Spread on a baking sheet.
5. Spread the chickpeas on a second baking sheet, drizzle with a little more avocado oil, and season with salt and pepper.
6. Roast both sheets for 25 to 30 minutes, turning everything halfway, until the cauliflower is golden brown and the chickpeas are dark and crisp outside. Let cool slightly.
7. Put the cauliflower and chickpeas in a large bowl. Add the lime zest and juice, chaat masala, shallots, cilantro, mint and ginger, and toss gently.
8. Spread the radicchio in a large shallow bowl. Drizzle with a little chutney and add a few spoonfuls of yogurt.
9. Spoon the cauliflower and chickpeas over the top, adding chutney and yogurt as you go. Finish with more chutney, yogurt and the sev noodles or peanuts, and serve right away.

Summarized from Food Network's video. Watch it for the details.

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GingerYoghurtLimeShallotChickpeaCauliflowerTamarindRadicchio