Roast 500 g cauliflower florets at 220°C/425°F for 20 minutes. Sauté one onion with ginger, garlic, 1 tablespoon curry powder and 1 teaspoon cumin. Add 1 can tomatoes, 1 can coconut milk and 1 drained can chickpeas; simmer for 15 minutes. Fold in the cauliflower and 3 cups spinach, then season with lime and salt. Serve with basmati rice. Roasting the cauliflower separately keeps it nutty and structured instead of waterlogged.
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