For the tamarind-cacao chutney: Stir together the coconut sugar, tamarind concentrate, cacao powder, cumin and 2 cups water in a small saucepan. Season with salt and pepper. Bring to a boil, then turn heat down to medium-low so that sauce is simmering. Cook, uncovered, stirring occasionally, until sauce is thick enough that when you dip a spoon into it and run your finger on the back of it, it holds a line, for about 20 minutes. Remove from heat and allow to cool to room temperature.
For the cauliflower chaat salad: Preheat the oven to 400 degrees F.
Toss the cauliflower with the avocado oil and cornstarch. Sprinkle with salt and pepper. Pour onto a baking sheet. Tumble the chickpeas onto another baking sheet. Drizzle with a little more avocado oil and sprinkle with salt and pepper. Pop both baking sheets into the oven and roast, tossing halfway through, until cauliflower is golden brown and chickpeas are darkened and crispy on the outside, 25 to 30 minutes. Allow to cool slightly. Then add the cauliflower and chickpeas to a large bowl.
Add the lime zest and juice, chaat masala, shallots, cilantro, mint and ginger. Toss gently to combine.
Arrange radicchio in a large shallow bowl. Drizzle with a little tamarind chutney. Add a few dollops of yogurt.
Gently tumble cauliflower and chickpeas over the top, stopping to drizzle with chutney and yogurt every now and then. Finish with more chutney, yogurt and sev noodles. Serve immediately.
This recipe has been updated and may differ from what was originally published or broadcast.