Melt 1 tablespoon coconut oil in a large pot over medium low heat. Add the garlic and cook for 30 seconds, then add the shallot and cook for 3-4 minutes, until softened.
Add all other ingredients to the pot. Taste and adjust salt to your liking. Bring to a boil, then reduce heat to a low boil for 35-40 minutes, stirring frequently. The curry is done when the vegetables are tender and the sauce is thick.
Five minutes before the curry is ready, melt the remaining 1/2 tablespoon coconut oil in a fry pan. Add the cauliflower, salt, and cilantro. Cook, stirring frequently, for 5-10 minutes, or tender enough for your liking.
Serve the curry over the cauliflower rice, and top with cilantro for garnish.