In a medium pot, saute the onion and jalapeno on medium heat in some olive oil. About 10 minutes.
Add in the garlic and ginger and cook 2 minutes.
Add in the cumin, clove, turmeric, and curry powder and stir to combine.
Add in the chickpeas, tomato, and coconut milk and stir. Bring to a simmer, cover, and cook for about 15 minutes.
Meanwhile, in a hot pan with some oil, cook the cauliflower to lightly brown. Remove from heat.
Serve the chickpeas with cauliflower rice on the side and cilantro for garnish.