Wash the cauliflower head very well as you usually do and separate the florets. You don't have to cut the florets too small, as the medium sized florets are what we need for this curry. Once the florets are separated, gently rinse the florets again in water and keep aside.
Grind the cashews with three cups of water, keep this aside separate from the cauliflower.
Heat oil in a pan and add the cauliflower florets and enough salt.
Stir fry the cauliflower florets for about 5 to 6 minutes in low to medium heat until the florets are lightly browned and stir fried, but still crunchy. Make sure not to overly cook the cauliflower as we want the texture of the florets to be crunchy to make the curry most delicious.
Add the ginger garlic paste and turmeric powder and cook in low heat for another 1 more minute.
Add the grind cashew mixture to the pan, stir everything well and cook in low heat for another 1 more minute.
Add the chopped cilantro leaves to the pan, gently mix in, switch off the stove and transfer the pan from the hot stove.
Cauliflower cashew curry is ready to serve, enjoy the vegan cauliflower cashew curry with rice or any dish as you wish!