Bring a large pot of water to a boil and add salt. Trim the cauliflower but leave it whole. Add it to the boiling water and cook until a thin bladed knife pierces it with little resistance (10 to 20 mins). Transfer immediately to a bowl of ice eater until it's cool to handle. Cut or break into florets. Put a 12 inch skillet over medium heat. Add the oil and curry powder and cook until powder turns brown
. TOss in the cauliflower and some salt and pepper and cook until it's nicely coated (3 to 4 mins). Add the cumin and lemon juice. Stir, taste and adjust seasoning as desired. Serve hot or at room temperature.