Whisk the coconut milk, fish sauce, lime zest, lime juice, sugar, curry paste, and pepper flakes in a bowl until the curry paste is fully dissolved. In a small separate bowl, stir together the garlic, ginger, and a teaspoon of oil.

Heat the remaining two tablespoons of oil in a 12-inch nonstick skillet over high heat until it shimmers. Add the cauliflower, water, and salt, then cover and cook until the cauliflower is just tender and translucent, about 5 minutes.

Remove the lid and continue cooking, stirring occasionally, until the water has evaporated and the cauliflower is tender and well browned, 8 to 10 minutes.

Clear a space in the center of the skillet and add the garlic-ginger mixture. Mash the aromatics into the pan with a spatula until they smell fragrant, about 30 seconds, then stir the mixture into the cauliflower.

Reduce the heat to medium-high. Give the coconut milk mixture a quick whisk to recombine, then pour it into the skillet and simmer until the sauce thickens slightly and coats the cauliflower, about 4 minutes.

Remove from the heat and stir in the basil. Serve hot with rice or naan.