Steam the Cauliflower: In a large pot, add 2 cups of water and place a steamer at the bottom.

Bring the water to a boil. Add the cauliflower florets to the steamer basket, cover, and steam for about 6-8 minutes until tender.

Remove the steamer basket and cauliflower from the pot, and let the cauliflower cool for 5 minutes. Set aside.

Prepare the Curry: Return the pot (without the water) to the stove and add the oil. Heat over medium heat.

Add the chopped onion and minced garlic, sautéing until the onions are tender, about 3-5 minutes.

Stir in the cumin, coriander, curry powder, salt, and pepper until well combined.

Add the diced tomatoes with their juice and the green peas.

Stir in the coconut milk and bring the mixture to a simmer.

Combine and Cook: Return the steamed cauliflower to the pot.

Cook everything together for an additional 3-5 minutes before serving, allowing the flavors to meld.