Recipe
1. Preheat your oven to 400°F (200°C).
2. On a large baking sheet, spread out the cauliflower florets. Drizzle with extra virgin olive oil and sprinkle with curry powder. Toss to coat evenly. Bake for 20 minutes, flipping halfway through the cooking time.
3. While the cauliflower is baking, heat extra virgin olive oil in a deep saucepan over medium-high heat. Add the diced onion and sauté until translucent, about 5 minutes. Add the minced garlic and sauté for an additional 30 seconds until fragrant.
4. Add the half can of whole peeled tomatoes along with some of the sauce from the can to the saucepan. Break up the tomatoes with a cooking spoon. Allow this mixture to heat up.
5. In a small bowl, mix the tomato paste and water with curry powder, salt, ground ginger, cumin, garam masala, turmeric, thyme, red pepper flakes, and a drizzle of extra virgin olive oil to form a paste.
6. Add the curry paste to the saucepan. Cook for 1-2 minutes, stirring constantly to combine and enhance the flavors.
7. Pour in the full-fat coconut milk and vegetable stock, stirring well to combine. Add the chickpeas and bring the mixture to a boil.
8. Once boiling, reduce the heat to low and cover the pot. Allow the stew to simmer for about 15 minutes.
9. After simmering, add the baked cauliflower florets to the pot. Cook for an additional 5 minutes to allow the flavors to infuse into the cauliflower.
10. Turn off the heat and stir in the lime juice and chopped cilantro.
11. Serve with naan bread and/or rice. Enjoy!
