This is one of my favorite salads from Ottolenghi. Curried cauliflower, spinach, mangoes, chickpeas, cilantro and mint. I change the process a little by lightly roasting the cauliflower. Mustard seeds become more pungent after becoming dampened, and I almost love even letting the cauliflower and chickpea mixture rest in the fridge until the next day. Recipe can be found on the Guardian here.
