Preheat the oven to 425°F (220°C). Toss the cauliflower florets with 2 tablespoons of olive oil, lime juice, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes or until golden brown, stirring halfway through.

Make the Tomato Curry Chickpea Stew

In a large pot, heat 1 tablespoon of olive oil over medium heat. Add diced onion, garlic, and ginger. Sauté until the onion is translucent. Stir in curry powder and cook for 1 minute. Add chickpeas, diced tomatoes, and coconut milk. Simmer for 15-20 minutes, stirring occasionally. Season with salt and pepper.

Prepare the Dukkah Crusted Salmon

Season the salmon fillets with salt and pepper. In a skillet, heat 1 tablespoon of olive oil over medium-high heat. Press the dukkah seasoning onto the top of each salmon fillet. Place the fillets in the skillet, skin-side down, and cook for 4-5 minutes. Carefully flip and cook for another 3-4 minutes or until cooked through and golden brown.

Serve

Plate the chickpea stew, place the dukkah crusted salmon on top, and serve with lime roasted cauliflower on the side. Garnish with fresh cilantro as desired.