Golden Cauliflower Curry

Bloom the Spices

In a small bowl, combine the cumin, coriander, turmeric, garam masala, smoked paprika, and cayenne pepper.

Heat the Oil

Heat the coconut oil in a large deep skillet or Dutch oven over medium heat until shimmering.

Cook the Onion

Add the diced onion to the skillet and cook, stirring occasionally, until softened and golden, about 7 minutes.

Add Aromatics

Push the onion to the edges of the pan and add the minced garlic and grated ginger to the center.

Stir the garlic and ginger together and cook for 1 minute until fragrant.

Toast the Spices

Add the spice mixture to the pan and stir everything together, cooking for 60 seconds until the spices smell fragrant and darken slightly.

Build the Sauce

Pour in the diced tomatoes with their juices and stir to deglaze the pan, scraping up any spices stuck to the bottom.

Pour in the coconut milk and stir until the sauce is fully combined and smooth.

Add Cauliflower and Chickpeas

Add the cauliflower florets to the sauce and stir to coat every piece.

Add the chickpeas and stir gently to distribute them throughout the sauce.

Season and Simmer

Add the salt and black pepper, then stir to combine.

Bring the curry to a gentle boil, then reduce the heat to medium-low.

Cover the pan with a lid and simmer for 18 to 20 minutes, until the cauliflower is fork-tender.

Check Cauliflower

Pierce a large floret with a fork — it should slide in easily with no resistance; if not, cover and cook 3 more minutes.

Finish the Curry

Stir in the maple syrup and fresh lemon juice.

Taste the sauce and adjust salt or cayenne as needed.

Serve

Ladle the curry into bowls and garnish generously with fresh chopped cilantro.