Preheat the oven to 450°F and line a baking sheet with parchment paper.

Combine the cauliflower, oil, turmeric, and salt in a large bowl. Massage the oil into the florets until they are evenly coated, then spread them onto the baking sheet in a single layer.

Roast until the cauliflower is very tender and the edges are deeply charred, about 35 to 40 minutes.

Heat the remaining oil in a wok or wide pan over medium-high heat. Add the cumin seeds and cook until they turn a deep brown and smell toasted.

Reduce the heat to medium-low and stir in the ginger, curry leaves, and asafetida. Stir for a few seconds to release their aroma—cover the pan briefly if the curry leaves start to spatter.

Add the peas and a pinch of salt. Stir-fry for about 3 minutes, until the peas are heated through and tender.

Fold in the roasted cauliflower and cook for 2 minutes to bring everything up to temperature.

Stir in the coriander and red chili. Pour in the water and continue stirring until the liquid has evaporated and the spices coat the vegetables, about 2 to 3 minutes.

Mash a few peas and cauliflower florets with the back of your spoon to bind the flavors together, then remove the pan from the heat.

Stir in the lime juice and adjust the salt to your preference. Serve hot, garnished with cilantro.