Wash the cauliflower, cut it into small florets and steam it until soft - about 15 mins.
While the cauliflower is steaming, place the cashews into a small bowl and cover in boiling water. Leave to soak for about 15 mins.
Once the cauliflower is cooked and the cashews soaked, drain the cashews and place them both into a food processor with all the other ingredients.
Blitz for a few minutes until very smooth and creamy. You will probably need to scrape the sides a few times to ensure it is all processed properly.
Pour the mixture into a loaf tin, smooth out using the back of a spoon and cover with greaseproof paper before leaving in the freezer for at least 3 hours or overnight.
When you are ready to serve, take it out of the freezer and leave to defrost for about 20mins (you will need to leave it to defrost for longer if frozen over night) and then scoop out and eat!