This vegan dish can be served as is or add some beans and tofu to make a full meal.
Turn your oven to 400. Trim one large head of cauliflower into florets-- remove outer leaves (these are edible, like broccoli leaves or cabbage.) Using a sharp knife, cut out the center stalk like a cone, the widest part at the base. The florets should fall away.
Toss with a few splashes of coconut or sunflower oil (high heat), some salt and pepper, and your curry powder. You can also make your own spice blend with any combination of: chili powder, turmeric, ground cardamom, ground cumin, yellow mustard, and/or garam masala.
Roast the florets for 12 minutes (check after 10 to make sure not burning), toss and roast for an additional 5-10 minutes (depends on the size of your florets.) Should still have a slight bite, not overly mushy, but have developed a nice color.
While the cauliflower is roasting, begin your sauce: in a deep, wide skillet heat up a little more oil or butter. Begin to cook your onion, medium heat 5 min, and then add in the garlic or garlic powder. Stir in the tomato sauce, and allow to thicken. When the cauliflower is done, allow to cool for just a minute or two, and then toss it into the sauce.
Serve hot, with some cilantro, raisins, minced kale leaves, toasted sunflower or pumpkin seeds, or with some honey on top.