• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Cut cauliflower florets into bite-size pieces if necessary. Halve, peel, and finely dice half the onion (whole onion for 4 servings). Drain chickpeas, reserving 1⁄4 cup liquid (1⁄2 cup for 4). Pick cilantro leaves from stems.

• In a medium bowl, toss cauliflower with a large drizzle of olive oil, curry powder, and a couple big pinches of salt until coated. • Spread cauliflower out on a baking sheet; roast on top rack until tender, 20-25 minutes.

• Meanwhile, in a small pot, combine rice, 3⁄4 cup water (11⁄2 cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-18 minutes. • Keep covered off heat until ready to serve. While rice cooks, open package of chicken* and drain off any excess liquid; season with salt and pepper. In a large pan, heat a drizzle of oil over medium-high heat. Add chicken in a single layer; cook, stirring occasionally, until browned and cooked through, 4-6 minutes.

• Heat a drizzle of oil in a large pan over medium-high heat. Add onion and a pinch of salt and pepper; cook, stirring occasionally, until lightly browned, 4-5 minutes. • Add chickpeas and half the garam masala (all for 4 servings); cook, stirring occasionally, until fragrant, 1-2 minutes. Use pan used for chicken here.

• Stir in curry sauce base, reserved chickpea liquid, 1⁄2 tsp sugar (1 tsp for 4 servings), and 1⁄4 cup water (1⁄2 cup for 4) to pan with chickpeas. Cook, stirring occasionally, until thickened, 1-2 minutes. • Remove from heat; stir in 2 TBSP butter (4 TBSP for 4) until melted. Taste and season with salt and pepper.

• Fluff rice with a fork; divide between one side of each bowl. Serve curry next to rice. Arrange cauliflower in the middle. • Drizzle with yogurt. Sprinkle with cilantro leaves and serve. Arrange chicken in the middle along with cauliflower. Chicken is fully cooked when internal temperature reaches 165°.