Preheat Oven + Cook Rice
Heat oven to 400°F. Rinse and drain rice in a fine mesh sieve. Add rice to a pot with 1 ½ cups (3 cups for 4 servings) salted water. Bring to a boil and reduce heat to low. Cover with a lid and cook for 10-12 minutes, or until grains are tender.
Prepare Curried Vegetables
Rinse chickpeas and cauliflower in a fine mesh sieve. In a large mixing bowl, add garlic, spice blend, and 2 tbsp. (4 tbsp. for 4 servings) olive oil. Mix well. Season with salt and pepper to taste. Add cauliflower and chickpeas to bowl and mix evenly. Line a baking sheet with foil. Add curried vegetables to baking sheet. Place baking sheet in oven immediately. Set a timer for 10 minutes.
Make Fennel Slaw
Wash mint, jalapeno, and orange. Pick and chop mint leaves. Cut jalapeno in half, remove seeds and mince. Zest orange and cut in half. Wash hands with warm soapy water. In another large mixing bowl, toss fennel with minced jalapeno, mint, orange zest, half of the orange juice, and salt and pepper to taste.
Cut avocado in half and remove pit. Scoop avocado flesh out with a spoon and chop into roughly 1 inch pieces.
Finish Cauliflower + Chickpeas
When timer goes off, turn vegetables. Scatter almonds all over baking sheet. Cook another 10-12 minutes, until cauliflower is tender.
Assemble + Serve
When cauliflower from Step 5 is done, add rice to bowls. Spoon cauliflower, chickpeas, and almonds over one side of rice. Add fennel slaw and sliced avocado on other side of rice. Season avocado and fennel to taste with salt, pepper, and remaining orange juice. Enjoy!