With a mortar and pestle, or in a food processor, make a coarse paste of the garlic, ginger and green chilis. Set aside.
In a large saucepan
, heat the coconut oil.
Add the cumin seeds and, when they begin to darken a little, add the ginger-garlic-chili paste. Stir to mix
Add the coriander leaves and stir.
Add the onions and stir-fry until the onions turn translucent but don't brown, about 3-4 minutes over medium heat.
Add the coriander powder, turmeric and garam masala and stir well to mix.
Add the cauliflower florets and stir thoroughly
Add 1 cup of water, cover the saucepan, and let the cauliflower cook 5-10 minutes, or until it's as tender as you want it to be. I like my cauliflower with a slight bite, but if you prefer it more tender, let it go a little longer.
When the cauliflower is cooked, add the coconut milk and lemon juice. Stir well and let it warm through without coming to a boil. Turn off the heat.
Tear the basil into the curry using your fingers.
Serve hot with rice or crusty bread.
*Hot tip: Add some cubed tofu to this recipe for a protein boost.