1) Combine the red lentils, onions, curry powder, salt, turmeric and water in a large saucepan over low heat. Bring to a boil, reduce heat and simmer, covered, stirring occasionally, until the lentils are soft and the sauce has thickened (about 45 minutes).
2) Add the tomatoes with juice, chopped cauliflower, and jalapeno peppers and simmer, covered, until the cauliflower is tender, for an additional 15 to 20 minutes.
3) Heat the oil in a small skillet over medium high heat. Add the cumin seeds and cook for about 10 seconds. Add the garlic and ginger and cook, stirring constantly, until the garlic is lightly browned, for about 1 minute. Stir in the cayenne and immediately add the spice mixture to the cauliflower mixture. Stir in the lime or lemon juice, cilantro, and raw honey.
4) Taste and adjust the seasonings with additional salt and cayenne. It gets better as it sits, so make it early or even the day before. Serve with brown basmati rice.