Heat the oil in a large pan over medium-high heat.
Add onion and cook until softened, about 5 minutes.
Add garlic curry powder, turmeric, cayenne (if using) and pepper and stir to combine.
Cook for 1 minute, stirring, then pour in the canned tomatoes and their juices and cauliflower.
Stir in the coconut milk, canna-oil, and garbanzo beans.
Reduce heat to lower, cover and cook, stirring often, until cauliflower is tender, about 10 minutes.
Stir in salt if needed. Serve curry over cooked brown rice.
Sprinkle with chopped cilantro just before serving.
