Heat ghee in a large heavy-bottomed pan or Dutch oven over medium-low heat. Add mustard and cumin seeds and cook until sputtering and fragrant. Add the curry/bay leave(s) and cook an additional 30 seconds. Add onions and green chili, and saute until golden. Stir in the ginger and garlic and cook an additional minute. Add tomatoes and salt, cooking until the tomatoes turn soft and mushy. Add the turmeric, red chili powder, garam masala, and coriander and saute for 30 to 60 seconds until fragrant. Add the cauliflower florets and saute for 1-2 minutes. Add the coconut milk, cover, and cook until cauliflower is cooked but not mushy. Taste and adjust seasoning as needed. Serve over rice with fresh cilantro.