Method:

1. In a 5 quart (or medium sized pot) heat olive oil over medium heat. Add in onions and sauté until translucent, about 5 minutes. Add in garlic and ginger and continue sautéing until fragrant, about 1 minute.

2. Add in curry powder, cinnamon, cumin, 2 teaspoons of salt and diced tomatoes and stir until combined with the onion mixture.

3. Stir in coconut milk, turn heat to high and bring to a boil. As soon as the curry begins to boil, return the heat to low, allow to simmer for 5 minutes, stirring often.

4. Using an immersion blender, blend the base of the curry until smooth. Alternatively, remove from heat, transfer the curry to a blender, blending until smooth.

5. Turn the heat to high again and bring the curry back to a boil add the cauliflower. Turn the heat to low and simmer until fork tender, about 15 minutes.

6. Serve over rice with with fresh cilantro and warm naan.