Coronation Cauliflower and Chickpeas

By Hetty Lui McKinnon

Updated September 29, 2025

  • Linda Xiao for The New York Times. Food Stylist: Monica Pierini. Prop Stylist: Sophia Eleni Pappas.
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Total Time
50 minutes
Prep Time
15 minutes
Cook Time
35 minutes
Rating
5(584)
Comments
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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.

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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

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

86 grams carbs; 5 milligrams cholesterol; 689 calories; 17 grams monosaturated fat; 6 grams polyunsaturated fat; 4 grams saturated fat; 31 grams fat; 23 grams fiber; 1221 milligrams sodium; 26 grams protein; 32 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat the oven to 425 degrees.

  2. Step 2

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

  3. 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.

  4. Step 4

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

  5. Step 5

    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.

  6. Step 6

    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.)

  7. Step 7

    Top with the almonds and serve.

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Ratings

5 out of 5
584 user ratings
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Comments

Jeff in California

I find it ineffective to toss the cauliflower and chickpeas on the baking pan. Use a medium size bowl and mix the spices and oil, including the salt and pepper. THEN tos the cauliflower and chickpeas in the bowl. It is far better at distributing the spiced oil all over the other ingredients. I do this for any recipe that asks me to drizzle and season on a baking pan. I want to maximize flavor, otherwise you might as well throw half of the spices in the garbage.

Kajal

I loved this. Doubled the yogurt dressing. Leaning into the Indian-ness, subbed almonds for the hazelnuts and golden raisins for apricots. I do not like that it’s named after the coronation of the Queen but there are clear Indian roots (curry powder, chutney, raita-ish yogurt, etc). I’ll be calling it “decolonized dahi gobi” which means yogurt cauliflower.

Jimbolina

There's no universe where I'm not also roasting the onion with the cauliflower/chickpeas in the oven.

JemmaT

Delicious dish! Thanks to fellow NYT cooks I made a few tweaks: mixed the curry oil in a large bowl; used 2 tsp curry powder, 1 tsp cumin powder and 1/2 tsp garam masala; sliced the onion into 1/4” strips and tossed in the oil along with the cauliflower and chickpeas. For the dressing I kept adding Major Grey Chutney, salt & pepper until it was sufficiently punchy. Next time I’ll add cumin as well. The juice of a whole lemon was just right. Cashews subbed for almonds.

MW

Truly one of the best recipes I’ve ever made from the NYT. The mango chutney and apricots were perfection.

MW

I loved this soup — it was really spectacular. Made it according to the recipe, but needed to add about two cups more liquid (in this case, vegetable broth). One quart just wasn’t enough to simmer the broccoli in.

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