Instructions

1. Combine cumin, coriander, fenugreek, and fennel seeds in a skillet and toast over medium heat until fragrant, 2 to 3 minutes. Once toasted, add the spices along with the cloves to a grinder or mortar/pestle. Grind until combined.
2. Transfer ground spices to a bowl along with remaining spices. Stir until well combined, set aside.
3. Cut cauliflower into bite-sized pieces, about 3 to 4 cups total. Heat olive oil in a large skillet over medium-low heat and add minced garlic. Saute for 1 minute and then add cauliflower, 3 tablespoons of the curry powder, 1/2 teaspoon salt, and pinch red pepper flakes. Stir until well combined. Then add 1 cup coconut milk, 1 cup vegetable broth and chickpeas. Bring to a boil. Reduce to a simmer and let cook for 20 to 30 minutes. While cooking, add more vegetable broth as need to keep a desired consistency.
4. Serve with brown rice and your favorite toppings.