• 600 g cauliflower, cut into small florets
• 2 shallots or a small onion, sliced
• ½ c low fat mayonnaise
• 1-2 tsp curry powder
• ½ tsp of vegetable or chicken stock powder
• 1-2 cloves of garlic, crushed
• Pepper
• ½ c toasted cashew nuts

Steam the cauliflower until just cooked.  Place in a colander and run it under the cold tap to cool it quickly and prevent further cooking.  Drain well and place in a large bowl.

In another bowl combine the remaining ingredients (except the nuts) then toss with the cauliflower mixing well.  Chill and mix in the cashew nuts just before serving.