Chickpea Curry Bowl

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2 cups basmati rice

3 tablespoons salted butter 

1 onion, sliced thin 

2 cups small cauliflower florets 

Kosher salt and freshly ground black pepper

2 tablespoons curry powder 

3 cloves garlic, sliced 

2 tablespoons grated ginger 

1 1/2 cups vegetable stock 

Two 15-ounce cans chickpeas, drained and rinsed 

One 13.5-ounce can coconut milk 

1 cup frozen peas 

2 tablespoons honey 

1 tablespoon chile paste 

For Serving:

1 cup yogurt

1 avocado, diced 

1/2 cup fried onions 

1/2 cup fresh cilantro leaves 

1/4 cup sliced scallions 

2 to 4 naan breads, warmed