Process cauliflower in a food processor. Set aside.
Set a non-stick pan over medium heat. Add oil.
Once it's hot, add tofu. Saute on all sides - until golden.
Turn down the heat to low. Then add curry powder + salt + pepper. Stirring continuously, cook for 30-40 seconds (make sure the spices don't burn).
Add frozen (and thawed) peas + riced cauliflower. Turn up the heat to medium. Stir-cook for 10-12 minutes, or until cauliflower is nicely sauteed (do a taste test - make sure it isn't raw and 'crunchy'). You can also turn up the heat to high and roast for 2-3 minutes, stirring continuously.
Add lemon juice + cilantro. Mix well and cook for 1 minute. Turn off the heat. Serve hot.