• Preheat the oven to 425°F degrees.
• Coat the cauliflower in the coconut oil, 1 teaspoon of the salt and the black pepper.
• Place on a parchment paper lined baking sheet and roast for 20 minutes. Remove from the oven and set aside.
• While the cauliflower is roasting, heat the ghee in a large skillet or Dutch oven over medium heat.
• Add the ginger, garlic and onions and sauté for 3-5 minutes, until softened and starting to brown.
• Add the ground spices and remaining teaspoon of salt and cook for 30 seconds, stirring constantly to ensure it doesn't burn.
• Add the tomato sauce, coconut sugar and coconut milk and bring to a simmer for 5 minutes.
• Add the roasted cauliflower, stir to coat the cauliflower and cook for 2-3 minutes.
• Remove from heat and sprinkle with chopped cilantro. Serve with a lime wedge, basmati rice and/or naan bread.

How to Toast Cumin and Coriander Seeds

• Place the whole spices in a skillet over medium low heat. Toss the spice every 30 seconds or so, and continue toasting until they become fragrant (you will smell them).
• Remove them from the heat and place in a mortar or a spice grinder and grind.