Place cauliflower in large saucepan. Cover with water; bring to boil. Cook 10 minutes or until very tender. Reserve 1/4 cup of the cooking liquid. Drain cauliflower and return to pot. Mash cauliflower with potato masher until slightly chunky. Stir in reserved 1/4 cup cooking liquid, 1 tablespoon at a time to moisten. Season with 3/4 teaspoon of salt and turmeric.
Meanwhile, heat large ovenproof nonstick skillet over medium heat. Add ginger and garam masala; cooking until spices are fragrant, about one minute. Add Ground Beef and tomatoes, cook 8 to 10 minutes, breaking into 1/2-inch crumbles and stirring occasionally. Pour off drippings, as necessary. Season with remaining 1/4 teaspoon of salt. Remove from heat and stir in peas.
Preheat broiler to high. Spread beef mixture in even layer in skillet. Spread cauliflower mixture evenly over beef mixture. Place skillet on oven rack so surface of cauliflower is 3 to 4 inches from heat. Broil 12-15 minutes or until the cauliflower is golden brown. Cool slightly. Serve with lemon wedges.
Nutrition information per serving: 241 Calories; 74.7 kcal Calories from fat; 8.3 g Total Fat; 3.3 g Saturated Fat; 0.2 g Trans Fat; 0.4 g Polyunsaturated Fat; 3.3 g Monounsaturated Fat; 84 mg Cholesterol; 719 mg Sodium; 13 g Total Carbohydrate; 4.8 g Dietary Fiber; 5.6 g Total Sugars; 30 g Protein; 0 g Added Sugars; 53.4 mg Calcium; 4 mg Iron; 961 mg Potassium; 0 mcg Vitamin D; 0.2 mg Riboflavin; 6.9 mg NE Niacin; 0.5 mg Vitamin B6; 2.8 mcg Vitamin B12; 251 mg Phosphorus; 6.7 mg Zinc; 21.6 mcg Selenium; 103.3 mg Choline;