Place cauliflower florets in a mixing bowl, add 1 teaspoon cumin, ½ teaspoon coriander, a sprinkle of salt, and some cracked black pepper and toss together until cauliflower is well coated.
Place a large skillet over medium heat and add 1 ½ tablespoons oil.
Add cauliflower and sauté for 3 to 4 minutes.
Using a slotted spoon, transfer cauliflower to a plate and set aside.
Add remaining oil to skillet. Add shallot and garlic and sauté 3 to 4 minutes.
Add remaining spices and continue to sauté for an additional 2 minutes.
Stir tomato puree into skillet and lightly season with salt and pepper.
Lower heat to medium-low and simmer for 5 minutes.
Add cauliflower back into skillet, along with chickpeas, season with salt and pepper and continue to simmer for 10 to 15 minutes or until cauliflower is tender.
Stir coconut milk into cauliflower mixture and simmer for an additional 3 to 4 minutes or until sauce is thick (enough to thoroughly coat cauliflower and chick peas) and creamy. Adjust seasonings as needed.
Top with chopped cilantro and mint, if using. Serve over brown basmati rice, with a side of grilled pita bread.