Heat oil in a large skillet or deep pan over medium heat.

1. Add chopped onion and sauté for 3-4 minutes until translucent.
2. Stir in garlic and ginger, cooking for another minute until fragrant.
3. Add curry powder, cumin, and turmeric, stirring to coat the onion mixture.
4. Pour in diced tomatoes and coconut milk, stirring well to combine.
5. Add cauliflower florets to the pan and stir to coat with the curry sauce.
6. Cover and simmer for 15-20 minutes, stirring occasionally, until the cauliflower is tender.
7. Season with salt to taste.
8. Garnish with fresh cilantro and sliced chili if using.
9. Serve hot with steamed rice, naan, or your favorite grain.