Coriander Cauliflower and Chickpeas with Lemongrass-Infused Coconut Rice

I like EVERY word in the title of this recipe!! I hope you will, too.
(serves 4)

4 t. coconut oil, divided
1/2 med. onion, diced
2 t. whole coriander seeds
1 t. minced ginger (1/2" piece)
2 t. minced garlic (about 3 cloves)
2 stalks lemongrass, cut into 1" pieces
1 t. kosher* salt, divided, plus more to taste
1&1/4 cups coconut milk, divided
1 cup short-grain brown rice
1 head cauliflower, cut into bite size florets
3 cups cooked chickpeas (if using canned, drain and rinse well*)
1/4 cup chopped cilantro, more for garnish (I suggest you grow your own*)
1 small Fresno chile or other chile pepper, thinly sliced (wear gloves*)

Heat oven to 400. In a medium saucepan, heat 2 t. coconut oil over med. heat. When oil has melted, add onion and stir to coat. Reduce heat to med.-low, and cook onion 8-10 min, until fragrant and translucent. While onion is cooking, place coriander in a small pan and toast over med. heat, 5-8 min. until fragrant and translucent. While onion is cooking, place coriander in a small pan ad toast over med. heat, 5-8 min., until fragrant and slightly browned; frequently shake pan to toast. Remove from heat; transfer to a spice grinder or mortar and pestle, and grind. Add ginger, garlic, lemongrass, 1/2 t. salt and half of the ground coriander to onion mixture; stir to combine. Cook 2-3 min. until fragrant. Add 1 cup coconut milk and rice; stir and cover to cook over low heat 35-45 minutes, until liquid is absorbed and rice is creamy. Remove lemongrass. While rice is cooking,combine cauliflower and chickpeas on parchment-lined baking sheet.Drizzle with 2 t. coconut oil, add remaining coriander and 1/2 t. salt and stir to coat. Roast in the oven 35-45 minutes, or until browning; stir half way through. Remove cauliflower and chickpeas from oven. and place in a large saute pan with 1/4 cup coconut milk. Cook over med.-low heat 3-5 min. until combined. Stir in cilantro and salt, to taste. To serve, scoop rice on plates with a 1/2 cup measuring cup, and serve cauliflower mixture alongside.Garnish with cilantro and chile peppers.

"In God's power and love, draw closer to others while there's time."

Love,

Chef Deb (aka Machete Milletti)