Chickpea Curry with Roasted Cauliflower and Tomatoes

Ingredients

• 1/2 head cauliflower (about 1 pound), trimmed and cut into florets
• 2 tablespoons plus 2 teaspoons extra-virgin olive oil
• 1 1/2 pints cherry tomatoes
• Coarse salt and freshly ground pepper
• 1 large yellow onion, cut into medium dice
• 3 garlic cloves, minced
• 1 tablespoon minced peeled fresh ginger
• 1 tablespoon plus 1 teaspoon curry powder
• 3 cups cooked chickpeas, drained and rinsed
• 2 1/2 cups baby spinach
• 1 tablespoon chopped fresh cilantro leaves

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