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4
10 minutes
25-30 minutes
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
Place cauliflower florets, sliced onion, minced garlic, and minced ginger on the prepared baking sheet. Drizzle with olive oil and season with salt and pepper. Toss to coat evenly. Roast in the preheated oven for 15-18 minutes or until the vegetables are tender and slightly charred.
In a medium bowl, whisk together coconut milk, curry paste, soy sauce, sesame oil, and peanut butter until well combined.
Transfer the roasted vegetables to a deep baking dish. Add drained chickpeas. Pour the curry mixture over the vegetables and chickpeas. Mix well to ensure even coating. Bake in the oven for an additional 10-12 minutes or until the curry has thickened.
If desired, serve the curry over cooked jasmine rice. Garnish with chopped cilantro and sliced green onions. Squeeze lime wedges over the curry before serving.
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