Cut the cauliflower head into small 1/2-inch florets and rinse thoroughly under cold water, then pat dry with paper towels—this removes any dirt and ensures a crisp texture in the final salad. While the cauliflower drains, finely dice the onion into 1/4-inch pieces and roughly chop the cashews into bite-sized chunks. I like to keep the cashews slightly chunky rather than finely chopped; they hold their texture better and provide satisfying bursts of flavor throughout the salad.

In a small bowl, combine the mayonnaise with the garlic powder, stirring until the garlic powder is fully incorporated and there are no lumps. This prevents the garlic powder from clumping when mixed into the salad and ensures even seasoning throughout. Set aside.

In a large mixing bowl, combine the prepared cauliflower florets, peas, prepared cashews, and diced onion. Pour the mayonnaise mixture from Step 2 over the vegetables and nuts, then gently fold everything together until all components are evenly coated. Taste as you go and season with salt and pepper to your preference. I find that starting with a modest amount of salt and adding more gradually prevents over-seasoning—you can always add more, but you can't take it out.

Transfer the salad to a serving bowl or plate and garnish with fresh chopped parsley for color and a fresh herbal note. Serve immediately while the vegetables are still crisp and the salad is cold.