Indian flavors meld with Italian herbs to season vegetables. Unless you prefer milder food, leave the seeds in the jalapeño so the dish befits its name.
Preheat oven to 450°.
Place first 9 ingredients in a food processor; process until smooth.
Combine basil mixture, cauliflower, and next 5 ingredients (cauliflower through onion), tossing well to coat. Arrange vegetable mixture on a jelly roll pan coated with cooking spray.
Bake at 450° for 15 minutes or until lightly browned. Add tomato and chickpeas; bake an additional 5 minutes. Serve over rice.
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