For Grilled Cabbage:

1. Preheat your grill to medium-high heat.

2. In a bowl, toss cabbage wedges with olive oil, salt, pepper, paprika, and garlic powder until well coated.

3. Grill the cabbage wedges for 5-7 minutes per side or until they develop a nice char and are tender.

4. Squeeze fresh lemon juice over the grilled cabbage wedges before serving.

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For Cauliflower and Chickpea Curry:

1. In a large skillet or pot, heat some olive oil over medium heat.

2. Add chopped onions, garlic, and grated ginger. Sauté until the onions are translucent.

3. Add curry powder, turmeric, cumin, and coriander. Stir well to coat the onions in the spices.

4. Add cauliflower florets and chickpeas to the skillet, stirring to combine with the spices.

5. Pour in diced tomatoes and coconut milk. Season with salt and pepper. Bring the mixture to a simmer, then reduce the heat and let it simmer for about 15-20 minutes or until the cauliflower is tender.

6. Adjust the seasoning if needed and sprinkle fresh cilantro over the curry just before serving.

To Serve:

Plate the grilled cabbage wedges and spoon the cauliflower and chickpea curry over the top. Garnish with additional cilantro if desired. This combination provides a delightful contrast of flavors and textures. Enjoy your Grilled Cabbage with Cauliflower and Chickpea Curry!

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