In a medium-sized pot heat olive oil over medium heat. Add onions and sauté about 4 minutes then add garlic and ginger, and continue to cook until fragrant (about 1 minute). Add in tomatoes, Chaga, curry powder, cinnamon, and salt and pepper. Combine well with onions.
Stir in coconut milk and bring to a simmer. Cook for 5 minutes. Transfer mixture to a blender and blend until smooth. Transfer back to and heat on simmer. Add cauliflower and cook until tender.
Serve immediately with a side of basmati rice, cilantro and naan. Enjoy your delicious creamy cauliflower curry with Chaga mushroom!