Cut the cauliflower to bite-sized florets, and simmer in boiling salted water for about 4 minutes, then drain and set aside.
Chop ginger, onion, chili and the stalks of coriander.
On a pan heat the oil and fry everything you just chopped on medium heat with a tiny bit of salt for a few minutes until the onion looks translucent and the kitchen smells amazing.
Chop the tomato roughly and add to the pan.
Add garam masala and lemon rind.
Let simmer for about 5 minutes.
Then add coconut milk, drained chickpeas and cauliflower, mix together and simmer for a few more minutes.
Finally, season with lemon juice and more salt if necessary.
Serve with coriander leaves.