In a saucepan bring water to boil. Add salt and turmeric powder to it. Give it a quick stir and add cauliflower florets to it.Let it boil for 2-3 minutes. (Make sure its not mushy and firm enough to be held by hand). Turn off the flame and drain the florets using a mesh/strainer. Keep them aside.
In a food processor combine red onion, tomato paste, cashew nuts, ginger, garlic and cumin seeds. Grind it until it’s a smooth paste. (you may use a blender for this step and add about 1/8 cup water to make a smooth paste).
Heat oil in a nonstick stock pot and spoon out the onion masala. Saute for about 10 minutes at medium-high heat or until it reduces and dried up quite a bit.
Add chili powder, coriander powder and garam masala to it and saute again for about 1-2 minutes or until it reduces further and dried up completely.
Now, bring the flame to low heat and pour coconut milk, sugar and salt. Stir continuously until there are no lumps and the sauteed masala dissolves well in the coconut milk. This might take up to 5 minutes. Increase the flame to medium heat and bring it to one boil only.
Now, again lower the flame. Toss in cooked cauliflower. Cover and cook for another 5-7 minutes.
Turn it off. Garnish with cilantro and serve with naan, rice and a side salad.