Chop cauliflower into florets and marinate in 2 tbsp coconut milk, 2 cloves garlic, 1 inch ginger, and salt for 10 minutes.
Quarter potatoes and boil in water until soft (~ 10-12 min). Judge softness with fork.
Put cauliflower on baking sheet and broil on high for 4-5 minutes.
While the cauliflower broils, add 2 tbsp avocado oil to a pot over medium heat.
Add onion, ginger, and garlic. Cook for 5 minutes, letting onions brown a little.
Add all spices and combine for 2 minutes.
Add tomato paste, coconut milk, and water. Increase to high heat so that it bubbles and thickens for 5 min.
Add cauliflower, coconut oil, and water if you would like it thinner. Cook for 5 minutes.
Take pot off heat and add potatoes, spinach, and salt to taste.
Garnish with cilantro and serve with rice, roti, or naan.
