Cauliflower Chaat Salad with Tamarind Date Chocolate Chutney

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Tamarind-Cacao Chutney:

1 cup coconut sugar

2 tablespoons tamarind concentrate, such as Laxmi

2 tablespoons cacao powder (not cocoa powder) 

1/2 teaspoon ground cumin 

Salt and pepper

Cauliflower Chaat Salad:

2 heads cauliflower (about 2 pounds each), cut into 1 1/2-inch florets 

1/3 cup avocado oil or other neutral-flavored, high-smoke-point oil

1/4 cup cornstarch 

Salt and pepper

Two 15.5-ounce cans chickpeas, drained, rinsed and blotted dry on paper towels 

Zest and juice of 2 limes 

4 teaspoons chaat masala

2 medium shallots, minced 

1 handful chopped fresh cilantro leaves and soft stems 

1 handful chopped fresh mint leaves 

One 2-inch thumb ginger, peeled and finely sliced 

1 small head radicchio, finely sliced 

Plain full-fat yogurt, stirred until smooth (about 1 cup) 

Handful sev noodles (available from Indian markets) or chopped peanuts