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Heat olive oil in a 9-inch ovenproof skillet over medium-high. Add curry powder, grated peeled fresh ginger, and thinly sliced garlic cloves. Cook, stirring constantly, 1 minute. Stir in cauliflower florets, light coconut milk, cup lower-sodium chicken broth, and kosher salt. Bake at 450°F until bubbly, about 20 minutes. Turn on broiler to high; broil until browned, about 6 minutes. Sprinkle with chopped fresh cilantro and sliced red Fresno chiles.