First cut and clean the cauliflower florets very well. Pat them dry. Heat oil in a pan and shallow fry the florets. Fry them till they turn light golden. Take them out in paper towels to soak the excess oil. Keep it aside for now. You can even choose to boil them but shallow frying them will give it a slight crunch and extra flavor. In a blender, add cherry tomatoes/regular tomatoes, onions, cashews, garlic, ginger, dried red chillies, coriander seeds, cumin seeds and peppercorns. Blitz to a smooth paste. Heat oil in the same pan that you used before to fry the cauliflower florets.Add and fry the ground masala for 2-3 minutes. Once the oil starts to leave the sides, add the bell peppers and salt. Saute for 2 more minutes and then add the fried cauliflower to the pan. Mix and continue to cook it for a minute. Since the cauliflower is already cooked, it shouldn't take long. Then add the garam masala and chopped curry leaves. Mix it all together and saute for another 2 minutes. You can garnish it with chopped cilantro and lemon juice if you wish to. Take it off the flame. You need to serve this dish warm along with any Indian bread or rice with Dal.