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If using coconut flakes, heat the oven to 300°F, with a rack in the middle. Spread the coconut on a small baking sheet and bake until lightly golden, 5 to 7 minutes. Remove from the oven and let cool.
Heat the oil in a Dutch oven or other large heavy-bottomed pot over medium-high heat until hot. Add the onion, garlic, ginger, and ½ teaspoon salt and cook, stirring often, until the onion is softened, about 5 minutes.
Add the cauliflower with ½ teaspoon salt and cook, stirring occasionally, until it begins to soften, about 5 minutes.
Add the curry powder, turmeric, and cayenne and cook, stirring occasionally, until fragrant, about 3 minutes.
Stir in the coconut milk, chickpeas, chile if using, raisins, and ¾ teaspoon salt. Bring to a simmer and cook, stirring occasionally, until the cauliflower is tender and the liquid is slightly reduced, 20 to 25 minutes.
Remove from the heat and adjust the seasonings to taste.
Serve warm, over rice or with flatbread alongside, if you like. Top the korma with a squeeze of lime and a sprinkling of cayenne, along with yogurt, chutney, cilantro, and/or toasted coconut, if desired.