Cauliflower and Chickpea Coconut Curry | Recipe Cart | Recipe Cart

Ingredients

• 1 large cauliflower (, cut into bite-sized florets)
• 2 tablespoons grapeseed oil (, or preferred oil (plus more for roasting))
• 1/2 medium red onion (, diced (sub yellow onion))
• 1 small serrano pepper (, sliced (sub jalapeño or 1/2 tsp red pepper flakes))
• 4 cloves garlic (, minced or chopped)
• 1 tablespoon fresh ginger (, grated (sub frozen or paste))
• 1 tablespoon curry powder (, more if desired)
• 1 14 ounce can diced tomatoes
• 2-3 teaspoons agave nectar ((or any sweetener) )
• 1 14 ounce can coconut milk (, full-fat)
• 1 15 ounce can chickpeas (, rinsed and drained well)
• 1 lime (, juiced )
• 1/3 cup cilantro (, chopped (more for serving))
• 3/4 teaspoon salt (, more to taste (more for roasting))
• Fresh cracked pepper (, to taste )
• Naan
• Rice ((about 3 cups cooked))