It is possible to precook the cauliflower in salted boiling water and add it to the sauce at the end. Alternatively, mix the species with some oil and use it to coat the cauliflower florets. Roast in the oven and serve separately.
Add some extra cream or coconut milk if the sauce has reduced too much.
Use tinned chickpeas. Dried ones have to soak overnight in cold water and have to be boiled separately until cooked.