Pre-heat oven to 400°F.
While the oven is preheating, cut cauliflower into bite sized florets. Optional step: toss florets in oil and salt. Once oven reaches temperature, place cauliflower in the oven for 20 minutes, flipping halfway.
Heat oil in a large pot or dutch oven over medium heat. Add onion and cook until caramelized, stirring occasionally.
Reduce heat to low. Add all spices except minced ginger and cook, stirring constantly, until fragrant and toasty (about 30 seconds). Add 1/4 cup water, stir, and cook until water has completely evaporated (around 5-10 minutes).
Add tomatoes and their juice, raise heat to medium, and bring to a gentle boil. Adjust heat to maintain a simmer, and add cilantro leaves and fresh ginger. Stirring occasionally, cook until mixture thickens (about 5 minutes).
Add garbanzos and cauliflower, stir, and cook over low heat for 5 minutes. Add 2 tablespoons of water, cook 5 minutes. Add another 2 tablespoons of water and cook until absorbed. The more time you have to do this the better to concentrate flavor and tenderize garbanzos (15-30 minutes is preferred). Taste and adjust seasoning as necessary.
Serve with basmati rice, cauliflower rice, or your choice of veggies.

1/4 cup olive oil
1 large yellow onion, chopped
2 clove garlic, minced
2 teaspoon curry powder
1 1/2 teaspoon ground cumin
1 teaspoon ground coriander
1/4 teaspoon ground ginger
1 tablespoon garlic, minced
1 teaspoon ground turmeric
1 teaspoon garam masala
1/2 teaspoon ground cayenne pepper
1 teaspoon salt
1 14.5 oz can diced tomatoes
1/4 cup cilantro, chopped (plus more for garnish)
1 15 oz can garbanzos, drained and rinsed
1/2 a head of cauliflower