Place the cauliflower and water in a large skillet and cover tightly. Cook over medium-high heat until the cauliflower is just tender when pierced with a knife, about 5 to 7 minutes. Drain the cauliflower in a colander and wipe the skillet dry.

Return the dry skillet to medium-high heat and add the oil. Once the oil shimmers, add the cauliflower and cook without moving for 2 minutes to develop a deep golden crust. Stir and continue to cook until the florets are browned on multiple sides, about 4 minutes total. Transfer the cauliflower to a plate.

Spoon the thick coconut cream from the top of the unshaken coconut milk can into the skillet. Add the curry paste and cook over medium heat, whisking constantly, until the cream breaks down and the paste smells highly fragrant and begins to sizzle.

Whisk in the ginger and garlic, then stir in the remaining coconut milk, bell pepper, sugar, and soy sauce. Bring the mixture to a gentle simmer and cook until the peppers have softened slightly but still retain some bite, about 3 to 5 minutes.

Fold the cauliflower back into the sauce. Simmer just until the florets are heated through and the sauce coats them evenly, about 2 minutes. Remove from the heat.

Stir in the lime juice and basil. Serve hot, ideally over jasmine rice to soak up the sauce.