Preheat oven to 400°F (200°C).

In a large bowl, toss cauliflower florets with olive oil, garam masala, turmeric, cumin, cayenne pepper (if using), and salt.

Spread the seasoned cauliflower in a single layer on a baking sheet.

Roast for 20-25 minutes, or until tender and slightly browned.

While the cauliflower is roasting, heat coconut oil in a large skillet or pot over medium heat.

Add chopped onion and cook until softened, about 5-7 minutes.

Add minced garlic and grated ginger and cook for another minute until fragrant.

Stir in garam masala, coriander, cumin, turmeric, and cayenne pepper (if using). Cook for 30 seconds, stirring constantly.

Pour in the crushed tomatoes and coconut milk. Stir to combine.

Bring the sauce to a simmer, then reduce heat and cook for 10-15 minutes, stirring occasionally, until thickened.

Stir in salt and maple syrup (if using). Taste and adjust seasoning as needed.

Add the roasted cauliflower to the tikka masala sauce and gently stir to coat.

Serve immediately over cooked basmati rice, garnished with fresh cilantro.