Heat the oil in a 12-inch nonstick skillet over medium-high heat until it just begins to smoke. Add the cauliflower and cook, stirring occasionally, until the florets just begin to soften, 2 to 3 minutes.

Add the onion to the skillet and continue to cook until the cauliflower florets begin to brown and the onion has softened, about 4 minutes.

Stir in the coriander, cumin, turmeric, and Kashmiri chili powder. Cook until the spices are fragrant, about 1 to 2 minutes—keep the mixture moving to prevent the spices from scorching.

Reduce the heat to low and stir in the water, yogurt, and lime juice. Cover the pan and simmer until the cauliflower florets are crisp-tender, about 6 minutes.

Remove the lid and stir in the cilantro. Season with salt and pepper to taste and serve immediately while warm.