In large skillet, combine cauliflower, chick peas, green onion bottoms, coconut milk, curry paste, and salt. bring to a boil then reduce heat and simmer 5 minutes.

mix cornstarch and water until smooth. add to skillet, along with peas. bring to a boil and cook 2 additional minutes.

serve over quinoa or rice and sprinkle with cashews and green onion tops.