A combination of two recipes: Thomas Keller's curried cauliflower and chickpea salad, which is served cold, and <a href="https://food52.com/recipes/63393-curried-lentils-with-coconut-milk">Julia Turshen's curried lentils</a>, which are served warm. <br /> <br />Notes: If you want to use canned chickpeas, you need 4 cups of drained and rinsed cooked chickpeas. Cauliflower can be cooked ahead of time (step 2) and refrigerated until ready to use. <br /> <br />A drizzle of harissa or chili oil at the end would be nice here. <br /> <br />When reheating, add water to reach desired consistency — the chickpeas will soak up the liquid as they sit.

Share: