Soak one cup of coconut in a cup of warm water and set aside for 15 minutes. Blend well and extract the coconut milk. Set aside.
Heat a tsp of oil in a saucepan and put in the remaining coconut. Fry till it turns brownish - ensure not to burn. Set aside.
In the same sauce, heat another tsp of oil and saute half the onion just till wilted. Set aside with the fried coconut.
Heat another tsp of oil and briefly fry ingredients from red chillies to cloves. Remove from the flame.
Put the coconut, onion and the spices and grind to a smooth paste by adding a little water.
Add the turmeric, paprika and tamarind and give a good blend. Set aside.
Heat the remaining oil in a saucepan and fry the ginger and garlic till a nice aroma comes.
Add the remaining onion and saute till witled.Add the spice paste and saute for a couple of minutes.
Add in the cauliflower and the coconut milk, along with more water as required for gravy and cook till well done.
Serve warm garnished with curry leaves.