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.