Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce.

Cut cauliflower florets into bite-size pieces if necessary. Halve, peel, and finely dice half the onion (whole onion for 4 servings). Drain chickpeas, reserving ¼ cup liquid (½ cup for 4). Pick cilantro leaves from stems.

In a medium bowl, toss cauliflower with a large drizzle of olive oil, curry powder, and a couple big pinches of salt until coated.

Spread cauliflower out on a baking sheet; roast on top rack until tender, 20-25 minutes.

Meanwhile, in a small pot, combine rice, ¾ cup water (1½ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-18 minutes.

Keep covered off heat until ready to serve.

While rice cooks, rinse shrimp* under cold water, then pat dry with paper towels. Heat a drizzle of oil in a large pan over medium-high heat. Add shrimp; season with salt and pepper. Cook, stirring occasionally, until shrimp are opaque and cooked through, 4-6 minutes. Turn off heat; transfer to a plate. Wiipe out pan. 

Heat a drizzle of oil in a large pan over medium-high heat. Add onion and a pinch of salt and pepper; cook, stirring occasionally, until lightly browned, 4-5 minutes.

Add chickpeas and half the garam masala (all for 4 servings); cook, stirring occasionally, until fragrant, 1-2 minutes.

Use pan used for shrimp here.

Stir in curry sauce base, reserved chickpea liquid, ½ tsp sugar (1 tsp for 4 servings), and ¼ cup water (½ cup for 4) to pan with chickpeas. Cook, stirring occasionally, until thickened, 1-2 minutes.

Remove from heat; stir in 2 TBSP butter (4 TBSP for 4) until melted. Taste and season with salt and pepper.

Fluff rice with a fork; divide between one side of each bowl. Serve curry next to rice. Arrange cauliflower in the middle.

Drizzle with yogurt. Sprinkle with cilantro leaves and serve.

Arrange shrimp in the middle along with cauliflower.