Chickpea Curry with Roasted Cauliflower and Tomatoes

Name: Chickpea Curry with Roasted Cauliflower and Tomatoes
Ingredients: 1/2 head cauliflower (about 1 pound), trimmed and cut into florets; 2 tablespoons plus 2 teaspoons extra-virgin olive oil; 1 1/2 pints cherry tomatoes; Coarse salt and freshly ground pepper; 1 large yellow onion, cut into medium dice; 3 garlic cloves, minced; 1 tablespoon minced peeled fresh ginger; 1 tablespoon plus 1 teaspoon curry powder; 3 cups cooked chickpeas, drained and rinsed; 2 1/2 cups baby spinach; 1 tablespoon chopped fresh cilantro leaves