Chop the cauliflower into quarters. In a food processor, blitz the cauliflower until the consistency appears similar to rice and set aside.
In a small pan, dry-fry the cashews for 1 minute until toasted. Set aside.
In a wok, heat the sesame oil until hot, then fry the pepper and baby corn for 2 minutes until softened and slightly charred. Add the five-spice and fry for 1 minute before adding the cauliflower. Cook for 5 minutes until just tender. Add the petit pois, cashews, spring onions, coriander and soy sauce, toss together and serve.