For the curry: Melt the coconut oil in a large saucepan set over medium heat until hot. Add the onion, garlic, ginger, and a pinch of salt, sweating for 6-7 minutes until soft and lightly coloured.
Stir in the ground spices. Cook for 2 minutes, stirring occasionally until the oil starts to seep through the spices from beneath.
Add the cauliflower florets, stir thoroughly to coat in the spices, and cover with 250 ml water.
Bring to a simmer, cover the saucepan with a lid, and cook over a reduced heat for 12-15 minutes, stirring occasionally, until the cauliflower is tender. Season to taste with salt and pepper.
To serve: Spoon the cauliflower into dishes. Top with diced tomato and chopped herbs before serving.