Coronation Cauliflower and Chickpeas

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 dish of cold chicken coated in a creamy curry sauce. This is my textural vegan take, with cauliflower and chickpeas regally stepping in for the chicken. While classic recipes typically feature cream and mayonnaise in the sauce, I’ve lightened things up with coconut yogurt, which adds sweetness and a tropical tang that pairs well with the curry flavor. Greek yogurt works nicely, too, delivering more sour notes. Dried fruit is a common addition to “coronation-style” dishes, with some recipes calling for dried apricots or raisins; I’ve opted for the former (though you can use either), along with optional mango chutney for liveliness and subtle spice. This salad tastes even better the next day, so feel free to prep ahead; I recommend using leftovers to make a sandwich.

Serves 4

Vegan / Gluten-free

INGREDIENTS

Linger: Salads, Sweets and Stories to Savor Hetty Lui McKinnon

• 3 to 4 teaspoons curry powder (to your liking)

• 1 teaspoon garlic powder, or 1 small garlic clove, grated

• Extra-virgin olive oil

• 1 small head cauliflower (1½ pounds or 700g), cut into small florets

• 2 (15.5-ounce or 440g) cans chickpeas, drained and rinsed

• Sea salt and black pepper

• ½ small red onion, finely diced

• ½ cup (100g) coconut or whole-milk Greek yogurt

• 2 tablespoons mango or other variety of 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 (60g) toasted sliced almonds

DIRECTIONS

1. Preheat the oven to 425°F (220°C).

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

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

5. Meanwhile, in a small bowl, place the onion and cover with water. Let soak for 10 minutes (this mellows out the raw flavor and bite). Drain.

6. Place the chickpeas and cauliflower in a large serving bowl. Add the coconut yogurt, mango chutney (if using), celery, apricots, lemon juice and red onion and toss to combine. Add the cilantro, season well with salt and pepper and toss to coat. Top with the almonds and serve.

PREP AHEAD: This salad can be made a day ahead and stored in an airtight container in the fridge.

Substitutions

• Cauliflower: broccoli or Brussels sprouts

• Chickpeas: cannellini beans or butter beans

• Dried apricots: raisins or dried cranberries

From Linger: Salads, Sweets and Stories to Savor © 2025 by Hetty Lui McKinnon. Excerpted by permission of Alfred A. Knopf, a division of Penguin Random House LLC. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.

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