Roasting CauliflowerHeat a skillet over medium-high heat until very hot.
Swirl in a bit of oil.
Add the cauliflower florets, and let cook, 3 to 4 minutes.
Using a spatula, gently flip the cauliflower florets. Continue to cook, until the cauliflower is lightly browned (3-4 minutes).
Remove the cauliflower florets from heat .
Making the CurryTo the same skillet on medium high heat add, more oil. When the oil is hot, add the finely chopped onion and ginger garlic paste.
Saute till onions turn translucent and ginger and garlic lose the raw smell.
Add the spice powders - cumin powder. Kashmiri red chilli powder and Turmeric Powder. Fry for 2-3 minutes.
Add the chickpeas and roasted cauliflower.
Pour water; stir ; cover and cook until the cauliflower is cooked to your taste. [Note: I do check in between to make sure there is enough water to cook the cauliflower. Add more if required].
Set the heat to low. Add the coconut milk. Stir gently (without breaking the florets) and simmer for a couple of minutes. [Note: If you are using Garam Masala, add that along with the coconut milk]
Transfer to a serving bowl. Garnish with finely chopped cilantro.
Serve with steamed rice/Naan.