In a large pot heat the olive oil and add the onions and cloves until the onions are clear
In a separate bowl mix the curry powder, salt, and paprika with a few tablespoons of water to form a paste
Put paste into pot and cook the spices a bit until they start to brown
Add 1 cup of water, cauliflower and tomatoes to the pot
Cover and bring to a boil
Reduce the heat to a simmer and let vegetables cook until they are tender (Approx. 20 mins)
Next, remove pot from heat and use an immersion blender to break up some of the vegetables. If there is too much in the pot you can remove some of the liquids. This step will smooth out some of those big cauliflower pieces
When you have the consistency that you would like, stir in the almond milk, nutritional yeast, and chickpeas
Cook this for 5-10 mins longer to heat and blend the flavours