To make the curried cashews:
Heat the oven to 350 degrees.
Put the cashews on a baking sheet and roast for 5 minutes.
While the cashews are roasting, in a medium bowl, mix together the maple syrup, curry powder and salt.
Toss the cashews with the spiced maple syrup, then spread on the baking sheet again.
Roast the cashews for 15 more minutes, tossing every 5 minutes, until toasted and aromatic.
Remove from heat and cool well.
This makes more cashews than are needed for the remainder of the recipe, the cashews can be stored at room temperature in an airtight container.
To make the curried cauliflower:
Heat the oven to 400 degrees.
In a large bowl, combine together the olive oil, curry powder, salt, cumin, coriander, mustard and ginger.
Toss the cauliflower florets to combine and evenly coat.
Spread the florets in a single layer on a baking sheet and roast until golden-brown and aromatic, about 20 minutes, tossing every few minutes for even cooking.
Remove from heat and cool completely.
To make the salad:
In a small bowl, whisk together the honey or maple syrup, lemon juice and olive oil to form a finishing syrup. Set aside.
In a large bowl, toss together the cauliflower, peas, bell pepper and apricot.
Pour over half of the finishing syrup and toss to combine.
Add the cashews, cilantro and salt, stir until evenly coated.
Taste, adding additional finishing syrup and adjusting the seasoning if desired.
Cover and refrigerate a couple of hours before serving.
Makes about 8 cups salad.
