Start by pouring 2 Tbs olive oil in a dutch oven, add onions, ginger, garlic, curry powder, garam masala powder and 1/2 teaspoon salt in and "sweat" the onions (cook them for about 5 minutes until they are almost translucent, stirring occasionally.)

When the onions have cooked with the seasonings for 5 minutes add the chicken breast cubes into the dutch oven and cook until the chicken is almost cooked through, stirring occasionally. As soon as the chicken is almost done add the cashew milk and turn heat to medium, add 1/4 cup of the cauliflower rice from the below step, cover with a lid and cook for 15 minutes.

Cut cauliflower florets off the stalk and put in a food processor and process until fine little pieces (I had to do it in two batches because there were so many florets.) Take 1/4 cup of the little pieces (the "rice") and put it in the dutch oven (this will act as a thickener.)

In a large pot add the remaining 1 Tbs olive oil and then add the raw cauliflower 'rice' and sprinkle with remaining salt. Cook for 5 minutes, all the while flipping the cauliflower rice over.

Preheat oven to 350, line a baking sheet with aluminum foil, place cashews on the baking sheet and bake for 5-10 minutes until the cashews become fragrant and slightly brown. Remove from oven and combine with the cilantro.

To serve place a few spoonfuls of cauliflower rice on a plate and then ladle on top of it some of the creamy cashew curry chicken, and then sprinkle some toasted cashews and cilantro mixture on top, enjoy!