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Preheat the oven to 400º F.
In a large bowl, toss cauliflower florets with oil, cornstarch, pepper and salt. If the cauliflower seems dry, add another tbsp of melted coconut oil.
Spread onto a baking sheet and roast for 35-40 minutes or until crispy and tender, but not falling apart.
While the cauliflower roasts, make the curry sauce. Heat 2 tbsp oil in a large skillet over medium heat. When shimmering, add onion and cook until translucent, about 5 minutes. Add in ginger, garlic and garam masala, cook for another 3 minutes or until fragrant.
Add tomato paste and let toast for another 3 minutes or so before pouring in the coconut milk and sugar. Stir to combine and remove from heat until you’re ready to add the cauliflower.
After the cauliflower has finished roasting, add to the curry sauce along with any crispy bits stuck on the pan and bring to a simmer. Cook at a low simmer for another 10 minutes to allow the flavors to meld. Remove from heat, stir in lime juice and add salt to taste. Serve fresh over white basmati rice with chopped cilantro.