Saute the onions with 4 tablespoons of oil on medium heat for about 10 minutes.
Add the beef and continue to saute on medium-high heat for another 5 minutes.
Once the onions and beef have picked up some color, add turmeric and tomato paste and saute for 2 minutes to build more flavor into the dish.
Pour in the water and bring to a boil. Lower the flame, cover and cook for 60-75 minutes or until the meat is tender.
While the beef is cooking, select a large frying pan to saute the cauliflower florets.
Saute the caluliflower with 2 tablspoons of oil over medium heat for about 10 minutes or until lightly browned.
Remove from the pan and set aside.
Once the beef has cooked for 1 hour, add the sauteed cauliflower, lemon juice, salt, pepper, cinnamon and saffron water.
Gently stir, cover and simmer over low heat for 15 minutes. This would be a good time to check the liquid level and adjust as necessary. The stew should be reasonably dense and not watery.
Adjust for seasoning, remove from the heat and allow to sit for 5 minutes.
Serve the stew with Persian steamed basmati rice and a platter of fresh herbs.