Soak the cauliflower florets in warm water for 10 minutes.
In a frypan, heat the olive oil and saute the cumin and mustard seeds until they start to pop. Add the onion and cook, stirring, until browning. Sprinkle over the cayenne and turmeric and stir well.
Drain the cauliflower and add to the frypan. Cook, covered, 8 minutes, adding a little water if it looks like it is burning. Add the peas and salt and pepper to taste, cook two more minutes.