Steam cauliflower florets.
In a medium pot, add some water and boil the peeled and cubed sweet potatoes.
Check with a fork after 20 minutes. If tender, remove from heat.
Drain, but save the water.
Put the sweet potato cubes in a blender or food processor. Add coconut milk and spices. Add 1 cup of saved water. Blend until smooth. Add more water, in order to make the sauce less thick. It should have the consistency of full-fat sour cream, so thick, but not puree.
Heat oil in a large saucepan. Add diced onion and mashed garlic cloves. Saute for 2 minutes.
Add sweet potato sauce. Stir.
Add steamed cauliflower florets.
Cook for ~10 more minutes.
Serve with fresh chopped parsley on top.