Soak the cashews in hot water for about 15 minutes to soften them. Drain and set aside.
Cook the Cauliflower:
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
Add the cauliflower florets and cook, stirring occasionally, until they start to brown and become tender, about 10 minutes. Remove from the skillet and set aside.
Cook the Vegetables:
In the same skillet, add another tablespoon of olive oil.
Add the chopped onion and cook until it becomes translucent, about 5 minutes.
Add the minced garlic and cook for another minute until fragrant.
Add the chopped red bell pepper and cook for 3-4 minutes until it softens.
Add Spices:
Stir in the ground cumin, turmeric, paprika, chili powder (if using), salt, and pepper. Cook for 1-2 minutes until the spices are well combined with the vegetables.
Combine Everything:
Return the cooked cauliflower to the skillet and stir to combine with the vegetables and spices.
Add the soaked cashews to the skillet.
Pour in the water or vegetable broth and soy sauce or tamari. Stir well to combine all the ingredients.
Cook for another 5-7 minutes, allowing the flavors to meld together and the cauliflower to become fully tender.
Finish with Lemon Juice:
Stir in the lemon juice to add a fresh, zesty flavor to the dish.
Adjust the seasoning with more salt and pepper if needed.
Serve:
Transfer the cauliflower and cashew mixture to a serving dish.
