In a large skillet, heat the coconut oil over medium heat.

Add the finely chopped onion and sauté until it becomes translucent, about 5 minutes.

Stir in the minced garlic and ginger, cooking for another 2 minutes until fragrant.

Add the ground cumin, coriander, turmeric, garam masala, and chili powder. Stir well and cook for 1-2 minutes to toast the spices.

Pour in the coconut milk and tomato puree, mixing until well combined.

Add the cauliflower florets to the skillet, ensuring they are submerged in the sauce. Bring to a simmer.

Cover and cook for 15-20 minutes, or until the cauliflower is tender, stirring occasionally.

Stir in the maple syrup and season with salt to taste. Cook for an additional 5 minutes uncovered, allowing the sauce to thicken slightly.

Remove from heat and garnish with fresh cilantro before serving.