This gluten free, vegetarian dish is probably the best cauliflower I have ever made. Did you know that besides chickpeas being high in protein and fiber there are also many other nutritional benefits? Chickpeas contains what's called resistant starch. That's a starch that isn't fully broken down and absorbed. This is a good thing for many reasons such as: stimulating blood flow in the colon, increasing nutrient circulation and helping to prevent us from absorbing toxic/carcinogenic compounds. But, also the rate of digestion changes absorption, increasing satiety, which means it keeps us full longer.
I'm not sure if you can tell from the picture but I marinated the cauliflower in a yogurt sauce with Indian spices. When I originally made this dish, I was thinking I could have this like a taco: a meatless taco of course. I was going to make my Naan bread but make the bread thinner and rounder so it would be taco like. However, as I was making it some unexpected company showed up and so this was served up with some grilled salmon kebobs instead.
I cooked the cauliflower and the chickpeas separately and made a side of mango slaw which would have been the topping on the taco. You don't have to make this cauliflower with the chickpeas, you can have the cauliflower by itself or as a side dish. I forgot to take a picture of the grilled chickpeas after it was done cooking. You can make them as soft or as crispy as you like.