Coconut, ginger & lime cauliflower curry with crispy chickpeas

• 1 large head of cauliflower, cut into florets
• 1 can (430 g) chickpeas, drained and patted dry
• 1 can (400 g) full-fat coconut milk
• 1 large onion, finely diced
• 3 cloves garlic, minced
• 2-inch piece of fresh ginger, grated
• 5 ml ground turmeric
• 5 ml ground cumin
• 5 ml ground coriander
• 2 ml chili flakes (optional)
• 15 ml coconut oil or olive oil
• Juice of 1 lime, plus wedges for serving
• Fresh cilantro, chopped for garnish
• Salt and black pepper to taste

1. Preheat your oven to 400°F (200°C). Toss the dried chickpeas with a drizzle of oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes until golden and crispy. Set aside.
2. Heat oil in a large pot or deep skillet over medium heat. Add the onion and sauté for 5 minutes until translucent.
3. Stir in the garlic, ginger, turmeric, cumin, and coriander. Cook for 1-2 minutes until fragrant.
4. Add the cauliflower florets to the pot and stir to coat in the spice mixture.
5. Pour in the coconut milk and bring to a gentle simmer. Cover and cook for 12-15 minutes, or until the cauliflower is tender but not mushy.
6. Remove from heat. Stir in the lime juice and season with salt and pepper to taste.
7. Top with the roasted crispy chickpeas and fresh cilantro before serving.

Serve hot over a bed of basmati rice or with toasted naan bread. Garnish with extra lime wedges for a bright, acidic finish.