Instructions

• Rinse 8 ounces chickpeas and place them in a small saucepan. Add enough water to cover the chickpeas by about 1 inch and add 1 ½ teaspoons sea salt. Bring to a gentle simmer over medium-low heat and cook 10 to 15 minutes, until the chickpeas are tender but still hold their shape. Remove from heat and let the chickpeas cool to room temperature in their cooking liquid.
• While the chickpeas cool, make the yogurt mixture: in a medium bowl combine 1 cup nonfat Greek yogurt, ½ cup sour cream, 1 teaspoon ground coriander, and ½ teaspoon ground cumin. Season with salt and pepper to taste, cover, and refrigerate until ready to assemble.
• In a small bowl, whisk together 2 tablespoons lemon juice and 1 ½ tablespoon honey. Add ⅓ cup golden raisins and let them soak for 15 minutes. Use a slotted spoon to remove the raisins and set them aside, reserving the lemon-honey liquid.
• Make the curry vinaigrette: to the reserved lemon-honey liquid, add 1 teaspoon curry powder and salt to taste. Whisking constantly, slowly stream in ¼ cup olive oil until the dressing is smooth and emulsified. Set the vinaigrette aside.
• Position a rack in the center of the oven and preheat to 425°F. On a large rimmed baking sheet, toss 1 head cauliflower (trimmed and cut into bite-size pieces) with 2 tablespoons olive oil and season with salt and pepper to taste. Roast, stirring once, until the cauliflower is golden-brown and tender, about 15 to 20 minutes.
• Transfer the roasted cauliflower and any browned bits from the pan to a large bowl. Drain the cooled chickpeas (discarding the cooking liquid) and add the chickpeas to the bowl with the cauliflower. Pour the curry vinaigrette over the cauliflower and chickpeas and toss gently to combine.
• To serve, spread the yogurt mixture evenly over the bottom of a large serving platter. Spoon the cauliflower–chickpea mixture on top of the yogurt. Scatter the reserved raisins, ¼ cup chopped almonds, and ½ cup mint leaves over the top. Adjust salt and pepper to taste and serve.