Heat a large wok or pan on high.
Add one tablespoon olive oil.
Add cauliflower or broccoli and stir fry on high for a couple of minutes until starting to char.
Reduce heat to medium, add 1/4 cup water and cook for approximately 8-10 minutes until the cauliflower is just tender and water has dried up.
Remove to a bowl and set aside.
Add another tablespoon of olive oil to wok. Stir fry ginger, chili, cashew nuts and mushrooms on high for a minute until mushroom is glazed and starting to soften.
Add kale. Stir fry for another minute until kale is glossy.
Add cooked cauliflower and stir-fry sauce to the wok and cook for a couple of minutes until thoroughly coated and warmed though.
Garnish with sliced spring onions, seasame seeds or extra chili flakes.
Serve immediately with quinoa or by itself.
