In a small bowl, combine the spices for the masala spice mix.
Add the onion, garlic, and ginger to a large skillet along with the olive oil and sauté over medium heat until the onions are soft and translucent (about 3 minutes).
Add the spice mix and continue to sauté for one more minute.
Add the frozen cauliflower florets to the skillet with the aromatics and spices, and continue to sauté for about 5 minutes more, or until the cauliflower have thawed through and are completely coated in spices.
Add the drained chickpeas, tomato sauce, and 1/4 cup water to the skillet. Stir to combine, then allow them to simmer over medium-low heat, stirring occasionally, for about 15 minutes.
After the sauce has simmered for 15 minutes, turn off the heat and stir in the heavy cream.
Give the masala a taste and add salt as needed. Serve in a bowl either over rice or with a piece of bread for dipping.
DONE!
