In a small bowl, place the rinsed split peas. Add oil and 1/4 teaspoon cayenne. Toss to combine.
Heat a small saute pan and when hot, add pea combination. Toast on both sides and when done, about 1-2 minutes, set aside and allow to cool off.
Set a large bowl in the sink with ice and cold water.
Meanwhile, take a 4-quart pot and add water to boil.
Place cauliflower on boiling water for 1-2 minutes and quickly remove, drain in a colander and place in ice water.
Once the cauliflower is cool, place all of the ingredients in a large bowl and toss. Cover and refrigerate for at least 2 hours so flavors marry.
Serve in a large bowl for dipping or in individual bowls/glasses as a first course.