Heat the coconut oil in a large pot of high-walled skillet over medium heat.
Add the onion, and cook for 4 to 6 minutes, or it begins to soften, stirring occasionally. Add the garlic and ginger, cooking until fragrant, about 2 minutes.
Add the curry powder and cook for 1 minute before adding the canned tomatoes, coconut milk, chickpeas, and cauliflower.
Bring to a low boil, and reduce to a simmer. And let simmer for 10 to 15 minutes, or until the cauliflower is tender and the sauce has thickened. Season, to taste with salt and pepper.
Serve with brown rice, if desired, cilantro and lime wedges.