Preheat the oven to 375 degrees.
Place a large ovenproof skillet over high heat. Add a thin layer of oil and brown the beef, turning once or twice, until it is nicely caramelized. Remove to a plate. Add the cabbage and sauté over medium heat, scraping up any brown bits from the steak, until soft, 5 minutes.
Stir in the massaman curry paste and ginger. Cook one minute more until fragrant. Whisk in the coconut milk until smooth.
Remove the pan from the heat and carefully fold in the cauliflower, pepper, scallions, stock or water, rice, cinnamon stick (if using), fish sauce and ½ teaspoon salt.
Smooth into an even layer, then nestle the beef in the rice mixture so its submerged in the liquid.
Transfer the skillet to the oven for 45 minutes, or until the rice is tender and most of the liquid is absorbed. Remove from the oven, discard the cinnamon stick, and allow to rest for 5 minutes. Serve warm sprinkled with the peanuts and cilantro, and lime wedges on the side.