Sauté onion and garlic in a large pan for 2-3 minutes in coconut oil. Stir in the spices and mix together until fragrant.
Add in the canned tomatoes, coconut milk and cashews and bring to a boil. Then reduce the heat and let the sauce simmer for 5 minutes so the cashews can soften.
Transfer the sauce to a high speed blender with the vegetable broth, salt, and maple syrup. Blend until smooth and pour the sauce back into the pan.
Add the cauliflower florets and let it simmer for about 15 minutes or until tender and the sauce has thickened.
Serve with brown rice, naan bread, coriander and sesame seeds.