Cauliflower pilaf is a great way to diversify and add vegetables to your diet. Cauliflower itself has a fairly neutral flavor and is easily absorbed and saturated with the flavors of the spices with which it is cooked.
Wash the cabbage and divide into florets. Put in a bowl (or directly into the bowl of a food processor) and add 1 tsp. turmeric, 1 tsp. chili flakes. Stir with your hands so the florets are coated on all sides with the spices.
Use a food processor (I use a Ninja BL770) to shred the cabbage florets to the size of a rice cake. You can do the same with a blender, but don't overdo it.
Roast the cashews in a pan for 1-2 two minutes. Without adding oil
Pour some vegetable oil into a saucepan, heat it up and add the bay leaf, 1/2 cinnamon stick and 2 clove buds and fry lightly.
Add the cauliflower. Fry for 1 to 2 minutes, then turn the heat down to low, cover and cook for 5 minutes.