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