In a large skillet heat the oil over medium low heat. When hot add the onion and saute until completely softened and some pieces are starting to caramelize and turn dark, 10-15 minutes. Add the garlic and ginger and stir. Add the chilli powder, turmeric, coriander, cumin and cinnamon and stir again. Pour in the tomatoes and stir well. Bring up to a boil and then turn down and simmer while preparing the cauliflower.

Preheat oven to 425 degrees.

To prepare the cauliflower chop into bite sized pieces and lay out on a baking sheet. Drizzle with oil, sprinkle with tandoori seasoning, fresh lemon juice and salt. Toss well to combine. When the oven is hot, place cauliflower in the oven and roast until the edges of the cauliflower are beginning to caramelize and turn dark but the cauliflower is still firm, about 15 minutes.

Meanwhile, stir the sauce occasionally until it thickens, about 20 minutes. Add 1 tbsp of sugar, 1/4 tsp of salt and the can of full fat coconut milk(*see note). Stir well.

Once the cauliflower is done, remove from the oven and stir into the sauce. Stir well and serve hot over rice.