Curried Cauliflower, Chickpeas, and Tofu

Ingredients (20)

• 4 tablespoons vegetable oil
• 1/2 teaspoon fennel seeds
• 1 small yellow onion, finely chopped
• 2 tablespoons peeled, grated fresh ginger (from about a 3-inch piece)
• 2 medium garlic cloves, minced to a paste
• 1 teaspoon garam masala (see Game Plan note)
• 1/2 teaspoon turmeric
• 1/8 teaspoon cayenne pepper
• Kosher salt
• 1/2 cup plus 2 tablespoons water
• 1 (15-ounce) can chickpeas, also known as garbanzo beans, drained and rinsed (about 1 1/2 cups)
• 1 1/2 pounds cauliflower (about 1 medium head), trimmed and cut into 1-inch florets
• 1/2 cup all-purpose flour
• 1 (12-to 14-ounce) package extra-firm tofu, large dice
• Freshly ground black pepper
• 1 large handful cilantro, leaves and stems coarsely chopped
• 2 tablespoons freshly squeezed lime juice (from about 1 medium lime)
• Steamed brown rice or steamed white rice, for serving (optional; see Game Plan note)
• Yogurt, for serving (optional)
• Naan or chapati, for serving (optional)