Preheat oven to 425°F and line a baking sheet with parchment paper. Add cauliflower florets and 1 tablespoon of olive oil onto the parchment, toss to coat and roast for 20 minutes or until the edges of the cauliflower start to get brown, but the cauliflower is soft.

In a large skillet over medium heat, add the remaining 2 tablespoons of olive oil and onions and saute for 3 minutes or until translucent. Add the garlic and spice blend and stir for a minute.

Add the chickpeas and coconut milk and bring to a simmer and simmer for 5 minutes or until the cauliflower is done. When cauliflower is done, add it to the skillet with the chickpeas and sauce.

Turn off the heat and stir in the lemon zest and half of the lemon juice. Save the other half of the lemon juice to add right before serving.

Let the skillet sit for 5 minutes to allow the coconut milk to thicken back up slightly.

Garnish with fresh cilantro, a splash of lemon juice, pickled onions, and red pepper flakes.