Slow-Cooker Freezer-Pack Cauliflower and Chickpea Curry

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1 medium head cauliflower, quartered

Two 15-ounce cans chickpeas, rinsed and drained

One 14-ounce can fire-roasted diced tomatoes

2 large carrots, sliced into 1-inch pieces (about 2 cups)

1 clove garlic, grated

2 tablespoons curry powder

1 tablespoon honey

1 teaspoon grated fresh ginger

1/2 teaspoon crushed red pepper flakes

Kosher salt and freshly ground black pepper

One 14-ounce can coconut milk

Lime wedges, fresh cilantro and cashews, for serving