Step 1

In a 5 quart (or medium sized pot) heat olive oil over medium heat

Step 2

Add in onions and sauté until translucent, about 5 minutes

Step 3

Add in garlic and ginger and continue sautéing until fragrant, about 1 minute

Step 4

Add in curry powder, cinnamon, cumin, 1 1/2 teaspoon salt and diced tomatoes and stir until combined with the onion mixture.Stir in coconut milk, turn heat to high and bring to a boil

Step 5

As soon as the curry begins to boil, return the heat to low, allow to simmer for 5 minutes, stirring often

Step 6

Using an immersion blender, blend the base of the curry until smooth

Step 7

Alternatively, remove from heat, transfer the curry to a blender, blending until smooth

Step 8

Turn the heat to high again and bring the curry back to a boil add the cauliflower

Step 9

Turn the heat to low and simmer until fork tender, about 15 minutes.Serve over rice with with fresh cilantro and warm naan.