We love that all the ingredients for this cauliflower curry can be found in a regular grocery store. The best place to find the sweet curry powder is the international aisle.
Preheat oven to 400F and line a baking sheet with parchment paper.
Toss the cauliflower with a tablespoon of oil and a couple pinches of sea salt.
Roast cauliflower for 20-25 minutes.
Sweet Curry
Heat the remaining oil in a dutch oven over medium heat.
Add onions and saute on medium low until evenly browned (just short of caramelized). This will take about 25-30 minutes. Make sure to stir the onions every 5 minutes or so.
Stir in the garlic, ginger, crushed chili peppers and sweet curry powder and cook for about 2-3 minutes.
Pour in the coconut milk and broth and simmer until the sauce is thick.
Puree the sauce with an immersion blender or in a blender and return to the pan.
Season the curry sauce with salt to taste.
Add in cauliflowers and chickpeas.
Serve with rice and garnish with cilantro.
Notes
Save the aquafaba from the chickpeas to make meringues!
Be careful pureeing the sauce if you're using a blender. If it's hot it can splatter!