Start by adding the cauliflower florets to a stockpot and add enough water to just cover the florets. Bring to a boil and then reduce to a simmer and cook for 7 minutes.
While the cauliflower is cooking, add the coconut oil, garlic, and onion to a large stockpot over medium heat and saute for about 3 minutes.
Add the remaining ingredients, minus the cilantro, and cook over low heat for 10-15 minutes or until the sauce starts to thicken.
Once the cauliflower is cooked, drain and add to the stockpot with the sauce and stir well.
Serve over a bowl of cooked quinoa or brown rice and garnish with cilantro.