Vegan Cauliflower Tikka Masala

Preheat the oven to 400°F (200°C). Toss cauliflower florets with olive oil and a pinch of salt, then roast for 20-25 minutes until tender and lightly browned.
In a large skillet, heat olive oil over medium heat. Add the onions and cook for 5-7 minutes until softened.
Stir in the garlic, ginger, garam masala, turmeric, cumin, and chili powder (if using). Cook for 1-2 minutes until fragrant.
Add the diced tomatoes and coconut milk, stirring well. Bring to a simmer and cook for 10 minutes, allowing the sauce to thicken.
Add the roasted cauliflower to the sauce and cook for another 5 minutes, allowing the flavors to meld together.
Stir in lemon juice and garnish with fresh cilantro.
Serve with rice or naan bread for a full meal.