1. Steam or microwave the cauliflower until tender, about 3-5 minutes. Lightly mash and set aside.
2. Heat 2 tsp oil in a pan, add onion, ginger, and garlic; cook until the onions are translucent, about 3-4 minutes.
3. Add the mashed cauliflower and mashed potato. Stir in turmeric, red chili powder, ground cumin, coriander, and salt. Mix well and cook for 2-3 minutes. Turn off the heat and cool slightly.
4. Coarsely grind the chickpeas into a coarse paste. Remove into a mixing bowl and add the cauliflower mixture, chopped cilantro, and adjust the seasoning. Add the chickpea flour (or flour) and mix well. Try to form a ball with the mixture; if it does not come together, add a little more flour.
5. Take 1 tbsp of mixture and make koftas.
6. Bake koftas in a preheated 400°F (204°C) oven (spray them with cooking spray) or deep fry them. Remove and place on a paper towel-lined plate.
7. Serve warm, covered in the creamy tomato curry.

Creamy Tomato Sauce

1. Heat 2 tsp oil, add onion, ginger, and garlic, and cook for 4-5 minutes. Add the tomato puree, cover, and cook for 3-4 minutes.
2. Add curry powder, turmeric, red chili powder, and cook for 3 minutes. Season with salt.
3. Stir in heavy cream and let the sauce heat through, about 1-2 minutes.