Wash and chop the @cauliflower{1%head} into florets. 

In a small bowl, combine the spices for the masala spice mix (@garam masala{2%Tbsp}, @cumin{1/2%tsp}, @turmeric{1/2%tsp}, @smoked paprika{1/2%tsp}, @cayenne{1/4%tsp}, @salt{1/2%tsp}, and @pepper{}).

Finely dice the @yellow onion{1}, mince the @garlic{3%cloves}, and grate the @ginger{1/2%Tbsp}. Add all three to a #large skillet{} along with the @olive oil{2%Tbsp} and sauté over medium heat until the onions are soft and translucent (about ~{3%minutes}). Add the spice mix and continue to sauté for ~{1%minute} more.

Add the cauliflower florets to the skillet with the aromatics and spices, and continue to sauté for about 5 minutes more, or until the cauliflower have thawed through and are completely coated in spices.

Add the drained @chickpeas{1%15oz can}, @tomato sauce{1%15oz can}, and @water{1/4%cup} to the skillet. Stir to combine, then allow them to simmer over medium-low heat, stirring occasionally, for about ~{15%minutes}. This will help mellow the acidity of the tomato sauce and allow the spices to blend. If the mixture becomes too dry as it simmers, add a couple more tablespoons of water.

After the sauce has simmered, turn off the heat and stir in the @heavy cream{1/3%cup}. Give the masala a taste and add salt as needed. Serve in a bowl either over @rice or with a piece of bread for dipping.