Heat oil in a large pan.
Add the cumin seeds & bay leaf. Cook for 2-3 minutes until fragrant.
Add the onions and cook for 10 minutes until they soften/turn slightly brown(but not burnt).
Create a paste with the ginger, garlic & cilantro(use a food processor, blender or mortar & pestle). Add to the onions & cook for 3-5 minutes, stirring often.
Add the dry spices & cook until fragrant.
Add the tomatoes & chickpeas(along with the juice from the can), cover & cook for 20-30 minutes until it reaches a stew or chili-like consistency.
In the mean time, add the chopped cauliflower to a pot of boiling water & cook for about 15 mins.
Once the cauliflower is soft, add it to a food processor with the butter and spices. Processes until it reaches a smooth consistency.
Add the cauliflower and chickpeas to a bowl, garnish with limes, fresh cilantro & red pepper flakes
Enjoy!