Preparation

Make the beans

• Put the chickpeas in a medium pot, and cover with cold water by 2 inches. Cover the pot, and soak the beans for 6 hours or overnight in the refrigerator. Uncover, bring to a boil over medium-high heat, skim off any foam, and then reduce the heat. Simmer, stirring occasionally, until the beans are tender and creamy but still retain their shape, 1-1/2 to 2 hours. Remove from the heat, and season with 2-1/2 tsp. salt. Let the beans cool to room temperature in their liquid.

Make the spiced yogurt

• In a medium bowl, combine the yogurt, coriander, cumin, 1/2 tsp. salt, and 1/4 tsp. pepper. Cover and refrigerate until ready to use.

Make the dressing

• In a small bowl, whisk the lemon juice and honey. Add the raisins and let soak for 15 minutes. Remove the raisins with a slotted spoon and reserve. To the remaining liquid, add the curry powder and 1/2 tsp. salt. Whisking constantly, add the olive oil in a slow, steady stream.

Make the salad

• Position a rack in the center of the oven, and heat the oven to 425°F. On a large rimmed baking sheet, toss the cauliflower with the olive oil, 1/2 tsp. salt, and 1/2 tsp. pepper. Roast, stirring once, until golden-brown and tender, 15 to 20 minutes. Transfer the cauliflower and any browned bits on the pan to a large bowl.
• 排干鹰嘴豆，然后用花椰菜转移到碗中。加入调味料和折腾。将酸奶均匀地撒在大型盘子的底部。将花椰菜混合物倒在酸奶的顶部，并与葡萄干，杏仁和薄荷叶一起倒入。