Heat oven to 425F

Line a baking sheet with foil and spray with cooking spray

In a medium bowl, mix together almond meal, garlic powder, salt, pepper, and ginger.

In a second larger bowl, lightly whisk egg whites with a fork until frothy and add cauliflower florets, then toss. Pour off and discard any excess egg whites in bowl.

A little at a time sprinkle almond mixture over cauliflower tossing to coat. Continue until florets are well coated.

Spread florets on baking sheet and lightly mist with cooking spray and roast for 20 minutes.

In medium saucepan, over medium high heat, combine pineapple, pineapple juice, sugar, vinegar, soy sauce, and hot sauce. Simmer stirring often for 5 minutes.

In small glass stir together cornstarch and water then add to pan. Continue to simmer 2 minutes.

Spoon sauce over cauliflower when done and sprinkle with cashews.