Coronation Cauliflower and Chickpeas

By Hetty Lui McKinnon

Updated Sept. 29, 2025

Coronation Cauliflower and Chickpeas
Linda Xiao for The New York Times. Food Stylist: Monica Pierini. Prop Stylist: Sophia Eleni Pappas.
Total Time
50 minutes
Prep Time
15 minutes
Cook Time
35 minutes
Rating
5(505)
Comments
Read comments

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 4teaspoons curry powder (to your liking)
  • 1teaspoon garlic powder, or 1 small garlic clove, grated
  • ¼cup extra-virgin olive oil
  • 1small head cauliflower (about 1 ½ pounds), cut into small florets
  • 2(15-ounce) cans chickpeas, rinsed
  • Sea salt and black pepper
  • ½small red onion, finely diced
  • ½cup coconut or whole-milk Greek yogurt
  • 2tablespoons mango chutney (optional)
  • 2celery stalks, finely diced
  • 12dried apricots, finely chopped
  • Juice of ½ lemon
  • Handful of fresh cilantro leaves, roughly chopped
  • ½cup toasted sliced almonds
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

645 calories; 31 grams fat; 4 grams saturated fat; 0 grams trans fat; 17 grams monounsaturated fat; 6 grams polyunsaturated fat; 77 grams carbohydrates; 19 grams dietary fiber; 29 grams sugars; 23 grams protein; 824 milligrams sodium

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
505 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.

Marty

This is good but it doesn't really taste like a chicken salad substitute at all; I would simply discard that idea and enjoy it as a high-protein, high-fiber vegetarian salad. The chutney is key: the salad tasted one-dimensional and under-seasoned without it. It could also use more heat: this time I used regular curry powder but would move to medium hot next time. (Or, I could use 4 T instead of 3.). Might also add golden raisins (while keeping the apricots).

Elena

OMG. This was so delicious! I only had non-fat Greek yogurt, apricot preserves, and golden raisins so I subbed for the whole milk yogurt, mango chutney and diced apricots. Tossed the cauliflower and chickpeas with oil (cut down to 1T) and spices in a bowl per "Jeff in CA". Will make this again and again!!!

kate

This was an excellent dish to take to a luncheon potluck since it could be made the day before. But it’s also delicious enough to make for dinner.

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