I head of cauliflower, stems removed, chopped into florets
1 yellow onion, roughly chopped into 2 inch pieces
1–15 oz can chickpeas, drained and rinsed
4 cloves garlic, minced
3/4 tsp cumin
1/2 tsp turmeric
3 tsp curry powder
1 tsp roasted garlic powder
1 1/2 tsp salt
3/4 tsp pepper
1 1/2 c chicken broth
1– 15 oz can coconut milk
Chopped Cilantro, as garnish
Preheat oven to 425 and line baking sheet with parchment paper.
Toss cauliflower, chickpeas, and onion with olive oil, garlic, cumin, turmeric, curry powder, garlic powder, salt & pepper. Spread into an even layer on your baking sheet, and bake for 25-30 minutes, tossing after 15 minutes.
When cauliflower and chickpeas are nicely roasted, place about 1/2 c of the roasted mixture aside and transfer the rest to your blender or food possessor.
Add chicken broth and coconut milk to blender and blend until smooth and creamy. Adjust seasonings to taste.
Serve in bowls topped with roasted cauliflower and chickpeas and garnish with fresh cilantro.