Heat oil in large shallow saucepan over medium heat. Add onion; saute until golden and softened, 8 to 10 minutes.
Stir in curry powder, turmeric, cardamom, cloves and red pepper; cook for 1 minute.
Add coconut milk, cauliflower and salt; cook, uncovered, stirring occasionally, until cauliflower is very tender, about 30 minutes. Stir in the cilantro. Adjust salt if necessary.
