Cook cassava in water until soft, about 20 minutes in pressure pot. Mash it into a puree. Follow other steps as cassava cooks, to save time.
Under medium heat, drizzle olive oil into a large pot and saute peppers and spices with garlic and onions until golden brown.
Add other vegetables, except cauliflower, for added crunchiness slightly softened.
Under high heat, stir in the cauliflower, coconut milk, mashed cassava, and water (or broth) to desired thickness (usually creamy).
Reduce to a simmer, stir in palm oil, cook for 5 more minutes, remove from heat, and stir in cilantro. Garnish with some more cilantro.

500g (1 lb) manioc/cassava (or potato substitute)
60 ml (1/4 cup) of palm oil
60 ml (1/4 cup) olive oil
250 ml (1 cup) coconut milk
paprika, salt, and pepper to taste
4 malagueta peppers (or substitute)
4 cloves of garlics, minced or grated
1 large onion, chopped or grated
1 green pepper, seeded and chopped
2 large tomatoes, chopped
1 zuchini, chopped
1 large carrot, chopped
400g (2 cups) cauliflower, broken
100g (1/2 cup) cilantro, chopped
water or vegetable broth