600g cauliflower, cut into small florets

1 tbsp vegetable oil

200g courgettes, spiralized or peeled into ribbons

2 carrots peeled and grated

1 clove garlic, peeled and finely chopped

2 tbsp peeled and grated ginger

½ tsp salt

100g raw cashews, roasted and chopped

1 tbsp vegetable stock powder mixed with 2 tbsp boiling water

150g fresh pineapple, peeled, cored and finely cubed

1 tsp brown sugar, maple syrup or honey

30g parsley, chopped

Garnish:

2 tbsp roasted cashews nuts