Instructions

• Start by rinsing and draining the chickpeas. In a large bowl, toss them with 1 teaspoon of sea salt, a drizzle of olive oil, and a sprinkle of ground cumin for added flavor. Set aside.
• Preheat your oven to 425°F (220°C). On a baking sheet, spread out the bite-sized cauliflower pieces. Drizzle with 2 tablespoons of olive oil and season with salt and pepper. Roast in the oven for about 25-30 minutes or until they are golden brown and crispy, stirring halfway through.
• While the chickpeas and cauliflower are roasting, it's time to whip up the curry vinaigrette. In a medium bowl, whisk together the Greek yogurt, sour cream, ground coriander, lemon juice, honey, curry powder, and ½ cup of olive oil until smooth. Taste and adjust with salt and pepper.
• Once the cauliflower is roasted to perfection, remove it from the oven and let it cool slightly. In a large mixing bowl, combine the roasted cauliflower, chickpeas, golden raisins, and chopped almonds. Toss gently to mix everything well.
• Drizzle the curry vinaigrette over the cauliflower and chickpea mixture. Toss until everything is evenly coated. Finish by folding in the fresh mint leaves for a burst of freshness.
• This dish can be served warm or at room temperature, making it incredibly versatile. You can enjoy it as a main dish or a side. Either way, it’s sure to be a hit!