Preheat oven to 425°. Cut broccoli into 3-in. lengths and halve thick stems lengthwise. Line 2 large, rimmed baking sheets with parchment paper and divide broccoli between them.
Drizzle 3 tbsp. coconut oil over each sheet of broccoli and season with a couple pinches of salt; toss broccoli and spread without crowding. Roast, turning once, until edges begin to brown and broccoli is tender, 12 to 15 minutes. Season with a squeeze from a lime quarter.
Moving quickly to keep dressing from solidifying, squeeze remaining 3 lime quarters into remaining 6 tbsp. warm coconut oil and season with fine salt. In a large bowl, toss warm vinaigrette with warm broccoli, spinach, half of cashews, and three-fourths of both the cilantro and vadouvan.
With a large serving spoon, dollop about 1 cup cashew cream onto a shallow serving platter. Use back of spoon to spread into a thick, uneven bed for the salad. Pile salad across cream and scatter with remaining cashews, cilantro, and vadouvan. Finish with flaky sea salt.
*Find virgin coconut oil in well-stocked grocery stores, and vadouvan in specialty stores and at ($5.99 for 1.2 oz.).