📖 Instructions

1. First, let's tackle the cauliflower. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper - makes cleanup a breeze, trust me.
2. Grab a large head of cauliflower. Remove the outer leaves and trim the stem so the cauliflower sits flat. Now, here's the trick: Carefully slice two 1-inch thick 'steaks' from the center of the cauliflower. You'll likely have some florets that fall off – don't toss them! Roast them alongside the steaks, or save 'em for another dish, like a cauliflower soup (mmm, soup!).
3. In a small bowl, whisk together 2 tablespoons of olive oil, 1 teaspoon of smoked paprika (this is KEY!), 1/2 teaspoon of turmeric, 1/2 teaspoon of cumin, 1/4 teaspoon of cayenne pepper (or more, if you like it hot!), 1/4 teaspoon of garlic powder, salt, and pepper. This spice blend is magical, guys.
4. Brush the cauliflower steaks generously with the spice mixture on both sides. Make sure every nook and cranny is covered. Place them on the prepared baking sheet.
5. Roast for 20-25 minutes, or until the cauliflower is tender and golden brown, flipping halfway through. Keep an eye on them – ovens can be fickle things, ya know?
6. While the cauliflower is roasting, let's get the chickpea curry going! Heat 1 tablespoon of olive oil in a large skillet or pot over medium heat.
7. Add 1 diced onion and cook until softened, about 5 minutes. I usually get a little teary-eyed at this point, onions always get me!
8. Stir in 2 cloves of minced garlic, 1 tablespoon of grated ginger, and 1 diced red bell pepper. Cook for another 2 minutes, until fragrant. Your kitchen should be smelling amazing right now!
9. Add 1 teaspoon of ground coriander, 1/2 teaspoon of cumin, 1/4 teaspoon of turmeric, and a pinch of cayenne pepper (optional). Cook for 1 minute, stirring constantly, until the spices are fragrant. This step is all about blooming the spices, releasing their full flavor potential.
10. Pour in one 14-ounce can of diced tomatoes (undrained), one 13.5-ounce can of coconut milk (full-fat is best for creaminess!), and one 15-ounce can of chickpeas, rinsed and drained. Stir well to combine.
11. Bring the curry to a simmer, then reduce the heat and cook for 15-20 minutes, or until the sauce has thickened slightly. Give it a stir every now and then to prevent sticking. If it gets too thick, add a splash of water or vegetable broth.
12. Stir in 1/4 cup of chopped cilantro and a squeeze of lemon juice. Taste and adjust seasonings as needed. Maybe it needs a little more salt? A pinch of sugar to balance the acidity? Trust your taste buds!
13. To serve, place a cauliflower steak on a plate and spoon the chickpea curry alongside. Garnish with extra cilantro, a dollop of plain yogurt (or coconut yogurt for a vegan option), and a sprinkle of red pepper flakes, if desired. And maybe, just maybe, a wedge of naan bread for sopping up all that delicious curry sauce? Just sayin'.