In a large mixing bowl, combine cauliflower, turmeric, garam masala, cumin, salt, and oil. Mix well.
Transfer cauliflower to a baking sheet in an even layer. Make sure a flat side of the cauliflower is touching the baking sheet to get crispy edges! Bake for 35 minutes.
Sauce:
In a large skillet over medium heat, melt vegan butter.
Add onion and cook for 5 minutes until onions begin to turn translucent.
Add garlic, ginger, serrano pepper (optional), and salt. Cook until garlic and ginger are fragrant (1-2 minutes).
Add vegetable broth, cashews, crushed tomatoes, and coconut sugar. Stir well. Simmer for 15- 20 minutes.
Transfer mixture to a blender and add almond milk. Blend until smooth.
Add the sauce back to the skillet and add cooked cauliflower. Stir until cauliflower is evenly coated with the sauce. Taste and adjust seasonings if needed.
Serve with white rice and naan bread. Top with chopped cilantro. Enjoy!