Oven-baked rice with cauliflower and chickpeas

Ingredients:

• 2 cups lightly salted vegetable broth
• 1 can (400 g) coconut milk without sugar
• 4 cloves garlic, finely grated
• 1 tbsp. finely grated peeled fresh ginger (root 2.5-5 cm)
• 1 serrano pepper, stemmed and finely chopped (you can remove the seeds to reduce the heat)
• 2.5 tsp curry powder
• 2 x 430g cans of chickpeas, rinsed
• 2 cups small spinach, coarsely chopped
• 1.5 tbsp. basmati rice
• Half a medium head of cauliflower, cut into small florets (about 3 heaping cups)
• Half a small red onion, thinly sliced
• Coriander leaves, plain whole milk yogurt and lime wedges for serving

Preparation:

1. Preheat oven to 425°F (220°C) and spray a 9x13 inch baking dish with cooking spray.
2. In a medium bowl, combine the vegetable broth, coconut milk, garlic, ginger, serrano chili, curry powder, and 2 teaspoons salt. Add the chickpeas and spinach and toss to coat.
3. Spread the rice evenly over the bottom of the prepared pan. Pour in the coconut milk mixture, distributing the chickpeas and spinach evenly over the rice. Scatter the cauliflower and onions on top, making sure they reach the very edge of the pan (it's okay if the cauliflower isn't completely submerged).
4. Cover tightly with foil and bake until the vegetables are tender but still brightly colored, about 25 minutes. Remove the foil and bake until the cauliflower is golden brown in spots and the rice is cooked through, another 20-25 minutes. Let the rice rest for 5 minutes to allow the liquid to reabsorb. Serve garnished with cilantro, yogurt, and lime juice.