Steps:

Preheat oven to 425°F (220°C).
Toss cauliflower florets and chickpeas with 1 tablespoon olive oil, salt, and pepper. Spread onto a baking sheet and roast for 20 minutes, until slightly browned.
While the cauliflower and chickpeas are roasting, heat the remaining tablespoon of olive oil in a large skillet over medium heat. Add onion, garlic, and ginger, cooking until onion is translucent, about 5 minutes.
Stir in curry powder, turmeric, and cumin, cooking for another 2 minutes.
Add the roasted cauliflower and chickpeas to the skillet along with the coconut milk, diced tomatoes, and almond butter. Stir to combine.
Stir in garam masala, and season with salt and pepper to taste.
Serve the curry warm, garnished with cilantro, alongside cooked rice or naan.

Roasted Cauliflower and Chickpea Curry