Step 1

Preheat oven to 450° F (230° C). Place cauliflower florets on a rimmed baking sheet. Drizzle with oil and lightly sprinkle with salt and pepper to taste. Combine together with your hands. Roast for 15-20 minutes until tender and lightly browned. Toss halfway.

Step 2

To make the curry sauce (I usually start this after the cauliflower has been roasting for 5 minutes). In a large pan, heat oil over medium heat. Add onions and sauté until translucent, about 2-3 minutes. Now add serrano peppers and sauté for 1-2 minutes until slightly softened.

Step 3

Add garlic and ginger and sauté for 1 minute until fragrant. Now add the curry powder and sauté until fragrant, about 30-60 seconds.

Step 4

Add diced tomatoes, agave and salt. Cook for 2-3 minutes to soften and meld flavors. Pour in coconut milk and lightly simmer for 3-4 minutes to reduce (don't boil - lower heat if needed).

Step 5

Transfer to a blender and blend on high until smooth (you can skip blending if you want a chunkier sauce - just simmer a few minutes more to thicken). Pour back into pan along with chickpeas and lime juice. Gently simmer to warm throughout and soften chickpeas.

Step 6

Now add roasted cauliflower and gently toss to combine well (heat longer if needed). Taste for seasoning and add more if needed. Remove from heat, sprinkle with cilantro. Top over rice and serve with naan, lime wedges, and cut cilantro if desired. Enjoy!