In a rather large saucepan, bring to a boil about 1.2 liters water. Add salt when the water begins to boil.
Cut the tips off beans, rinse them in water and cook in the boiling water for 8-10 minutes until you can poke them with a fork. Drain off the water when the beans are ready.
In the meantime, wash the cauliflower and divide it into florets. In a skillet, melt 2-3 tablespoons butter and cook cauliflower under lid for about 10 minutes, stirring occasionally. Add salt to taste. When the florets are tender, shallow fry them on a high heat until golden at least on one side.
In a separate skillet, cook the boiled beans with 2-3 tablespoons butter until golden.
Crush cashew nuts and toast them without oil or fat for a couple of minutes.
When all vegetables are ready, combine them and serve with cashew nuts and Parmesan cheese.
Try this recipe with our almonds from AD Hopkins Farms!