Cut the cauliflower into even wedges (cut off the stems and leaves).
Place the wedges on a baking tray covered with a baking sheet and brush the wedges with oil, salt, and pepper (spread generously).
Now put the cauliflower in the oven (200°) for about 15 to 20 minutes.
For the Curry: Heat olive oil in a large pan, add onions and garlic and fry until translucent.
Add chickpeas, coriander, ginger and chili garlic, fry for a few minutes.
Then stir in the paste with coconut milk and the remaining spices. Simmer for a few minutes.