1 cup cauliflower, finely chopped, 1/2 cup frozen white corn kernels, 1/2 cup frozen peas, 1 1/2 tablespoons olive oil, 2 garlic cloves, minced, 1/4 cup white onion, chopped, 1 carrot, peeled and chopped, 3 green onions, chopped, 1/4 cup red bell pepper, cut into thin strips,  2 tablespoons rice vinegar, 2 tablespoons tamari, 1/4 cup toasted cashews

Cook corn and peas according to the package directions.  Get out a heavy skillet, add the oil, heat to medium high, add the garlic, white and green onions, bell pepper, and carrots,  stirring for about 2 minutes.  Add the cauliflower, vinegar, and tamari, mix well, cook for another 2 minutes, top with the chopped cashews, and serve.