"This tastes so good, and the aroma is just as alluring as the flavor."
1. Preheat oven to 400°F. Place cauliflower on a rimmed baking sheet; toss with salt, pepper, red pepper and 2 Tbsp. olive oil. Bake, stirring occasionally, until browned, 25 to 30 minutes.
2. Warm 1 Tbsp. olive oil in a skillet over medium heat. Cook onions, stirring, until soft, 4 to 5 minutes. Mix in garlic and ginger; cook, stirring, 30 seconds. Stir in broth, coconut milk, paste, fish sauce, kale, chickpeas and cauliflower. Bring to a simmer. Cook, stirring, until kale wilts, 3 to 5 minutes.
3. Mix 1 Tbsp. water and cornstarch. Stir into curry and cook 2 minutes. Add cilantro; serve.