Indian Coconut Butter Cauliflower

1 large head cauliflower, cut into florets
2⅓ cups canned full fat coconut milk
4 cloves garlic, minced or grated
5 cm fresh ginger, grated
SIDS SALT & PEPPER to taste
2 tbsp rice bran oil
½ yellow onion, chopped
1 tbsp garam masala
2 tsp yellow curry powder
½ tsp turmeric
1 tsp cayenne pepper, to taste
170 g tomato paste
2 tbsp coconut oil
¼ cup fresh coriander, roughly chopped
steamed rice and naan, for serving

Preheat the oven grill to high. Grease a baking sheet with rice bran oil.
In a large bowl, combine the cauliflower, ⅓ cup coconut milk, 2 cloves chopped garlic, 1 tbsp grated ginger, and a pinch of salt. Let sit 10 minutes to "marinate". Spread the cauliflower in an even layer on the prepared baking sheet. Transfer to the oven and grill for 3-4 minutes, until the cauliflower is just beginning to char on the edges.
Meanwhile, heat the rice bran oil in a large frypan over medium heat. Add the onion and cook 5 minutes until fragrant. Add the remaining garlic and ginger, cooking another 5 minutes. Stir in the garam masala, curry powder, turmeric, cayenne and cook until fragrant, about 1 minute.
Add tomato paste and remaining 2 cups coconut milk. Stir to combine, bring the sauce to a boil, cook 5 minutes until the sauce thickens slightly. Stir in coconut oil. If the sauce seems thick, thin with ½ & ½ additional coconut milk or water. Add the cauliflower and any juices on the pan and cook, stirring occasionally, until the sauce thickens slightly, about 5 minutes. Remove from the heat and stir in the coriander. Season with SIDS SALT & PEPPER to taste.
Serve the cauliflower and sauce over bowls of rice with fresh naan and mango chutney, if desired.