Press SAUTE on Instant Pot. Add coconut oil in to the POT.Once oil is hot add cumin seeds ,bay leaf and let cumins splutter.
Then add onions ,ginger garlic paste and saute until onions turn light brown for 3-4 minutes.
Next add the crushed tomatoes along with the juice or tomato puree/sauce, full fat coconut milk and dry spices like red chilli powder, turmeric powder, garam masala powder ,coriander powder, salt ,cauliflower florets and Stir well.Make sure to Deglaze the bottom of the pot to remove any stuck bits.
If you think mixture is too thick add 1/2 cup of water to this.
Close the lid on the pot.Select 0 minutes on MANUAL/PRESSURE COOK (High Pressure) OR select Manual 2 minutes for low pressure
Once the pot beeps ,Quick release the pressure manually.
Squeeze some fresh lemon juice and garnish with cilantro.Dont worry if the curry is too liquid consistency.Just turn on SAUTE mode again and boil the curry for 2-3 minutes or until you get desired consistency.
Cauliflower Coconut Curry is ready, serve with hot with Basmati rice ,Jeera Rice or quinoa.