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.
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<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.
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<br />A drizzle of harissa or chili oil at the end would be nice here.
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<br />When reheating, add water to reach desired consistency — the chickpeas will soak up the liquid as they sit.

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