Heat olive oil over medium heat. I actually added a teaspoon of grass-fed ghee (you could use butter) too. Gimme all the fat.
While the oil heats up, combine all the spices in a bowl.
Dice onion and add to oil. Cook until starting to soften. Add the garlic and ginger and then the spice mix. Cook for about 1 minute until you start to smell all that masala-y goodness.
Add the cauliflower and stir around to coat in the spices.
Add the chickpeas and tomato sauce. If it seems necessary to add a little water (1/3 cup or so) to cook the cauliflower completely, add that in. Then cover and cook for about 10-15 minutes until cauliflower is soft and the acidity of the tomato sauce is cooked out.
Stir in the frozen peas, the coconut milk, and the pure maple syrup. Allow to cook for another couple of minutes until the peas are warmed through. Taste and add more salt and pepper if necessary.
Serve over grain of choice (I used brown rice) and garnish with cilantro.