Curried Veggie Salad

I did not do anything all day except walk and binge watch “the Forsythe Saga” and just as I was about to pass out I realized I had not written a blog!  How I forget to do this when a I have been writing for three years I do not know.  Obviously it takes more than three years for me to create a habit.
This is the third salad I made for my luncheon.  I took this picture the first day I made it.  I later added cashews when I served it again and it was greatly improved
1 small head of cauliflower broken into florets

1 can of chick peas, drained and rinsed

1 onion sliced thinly

1 mango cubed into 1/2 chunks

1 bag of baby spinach

Big handful of cilantro leaves-chopped
Spice mix

1 T. Mustard seeds

2 t. Cumin seeds

2 t. Coriander seeds

1 t. Turmeric

1T. Curry powder

1 T. Sugar

Salt 
Olive oil

Juice of 2 limes

1/2 cup cashews
Blanch the cauliflower Ina big pot of boiling water for 1 minute and the drain and set aside.
Put a frying pan on a medium heat and put the mustard, cumin and coriander seeds in the pan and heat for about two minutes just to toast.  Remove from pan and grind them up with a spice grinder or mortar and pestle.  Add all the other spices and mix well.  Set aside.
Using the same frying pan put the onion I with a table spoon of oil and cook on medium heat for five minutes.  Add the spices and continue cooking for another five minutes.  Remove fro. Frying pan and put in big bowl.  Add the drained cauliflower to the pan and cook on medium heat about four minutes to get it browned.  Add to the onion bowl.  
Add the chick peas, mango, spinach and cilantro and toss together.  Add the lime juice and a splash of olive oil.  Sprinkle with cashews right before serving.