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On medium heat, add the olive oil, salt, cumin seeds, caraway seeds, ground black pepper, and crushed red pepper to a pan. Warm the spices for about 30 seconds and mix to release their flavor.
Add the sliced tomatoes, red pepper, jalapeño pepper, lemon slices, and garlic. Let them fry for 2–3 minutes until the vegetables begin to soften.
Stir in the tomato paste and sugar, then pour in the water and let the sauce cook for about 5 minutes.
Arrange the cauliflower steaks on top of the sauce. Spoon the red oil over each piece, sprinkle cilantro around the pan, and gently shake the pan from side to side to coat everything.
Continue cooking on the stove for about 5 minutes, then transfer the pan to a convection broil at 450°F for 8–10 minutes, until the cauliflower is golden and crispy.