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• Place cauliflower florets in the food processor and pulse until fine and looking like rice grains. Set aside
• In a large non-stick frying pan, heat up the oil and sauté the shredded carrots, garlic, grated ginger and a good pinch of salt.
• Toss well and cook over medium heat for 5 minutes, stirring occasionally.
• Add the cauliflower “rice” vegetable stock powder and a pinch of salt. and mix well.
• Cook over medium heat for 3-5 minutes. Transfer to a large serving bowl and set aside.
• In the same frying pan, cook the pineapple with the sugar, maple syrup or honey over medium heat for 5 minutes, until it starts to caramelize, stirring constantly.
• Add the pineapple, vegetables, parsley, courgette and cauliflower, toss well and garnish with cashews. Serve hot, warm or cold.