In a large pot, add 2 cups of water, and place a steamer in the bottom.
Bring the water to a boil. Add the cauliflower florets to the steamer basket, cover the pot, 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.
Return the pot without the water to the stove, add the oil, and heat over medium heat.
Add the onion and garlic, and sauté until the onions are tender, about 3-5 minutes.
Add the cumin powder, coriander, curry powder, salt, and pepper. Stir to combine everything well.
Add the tomatoes and green peas, and stir in the coconut milk. Bring to a simmer, and return the cauliflower to the pot.
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