Golden Roasted Cauliflower and Chickpea Curry

This cozy curry brings together crispy oven-roasted cauliflower and tender chickpeas bathed in a rich, fragrant tomato-coconut sauce. The secret is roasting the cauliflower first so it gets those irresistible golden edges before it ever touches the pot. Serve it over fluffy basmati rice on a weeknight and watch everyone come back for seconds.

✨ An original recipe written by AI — not kitchen-tested, so trust your taste on seasoning & timing.

Ingredients

• 1 large head cauliflower, cut into small florets
• 15 oz can chickpeas, drained and rinsed
• 3 tbsp olive oil, divided
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 15 oz can crushed tomatoes
• 13.5 oz can full-fat coconut milk
• 2 tbsp curry powder
• 1 tsp ground turmeric
• 1 tsp salt, plus more to taste
• 2 tbsp fresh cilantro, chopped, for serving

Directions

1. Preheat your oven to 425°F. Toss the cauliflower florets and chickpeas with 2 tablespoons of olive oil, the turmeric, and half a teaspoon of salt, then spread them in a single layer on a large baking sheet.
2. Roast for 25 minutes, flipping once halfway through, until the cauliflower is golden and the chickpeas are slightly crispy at the edges.
3. While everything roasts, heat the remaining tablespoon of olive oil in a large skillet or Dutch oven over medium heat. Add the onion and cook for 5 minutes until softened and translucent.
4. Stir in the garlic and curry powder and cook for one minute until fragrant, stirring constantly so the spices don't burn.
5. Pour in the crushed tomatoes and coconut milk, stir well to combine, and bring the sauce to a gentle simmer. Season with the remaining half teaspoon of salt.
6. Add the roasted cauliflower and chickpeas to the simmering sauce and stir gently to coat. Let everything cook together for 5 minutes so the flavors meld.
7. Taste and adjust seasoning as needed, then serve over basmati rice topped with fresh cilantro.

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