Toast the cumin seeds in a small saucepan over a medium heat for 2-3 minutes until fragrant. Grind half the seeds into a powder and save the rest for the salad. Drain the cashews and add to a mini food processor, then blend until completely smooth. Add half the ground cumin, the lime juice and seasoning along with 100ml water, processing until well combined. Squeeze any excess liquid from the cucumber, then stir into the blended cashews with the mint and chilli. Transfer to the fridge and leave for at least an hour.
Cook the rice according to the instructions on the packet. Spread out on a baking tray to cool. Whisk together the lime juice, vinegar, honey, coriander and toasted cumin seeds. Drizzle in the oil, whisking constantly, and season well. Set aside.
Whisk together the gram flour, baking powder, ground coriander, ground turmeric and remaining ground cumin in a large bowl. Slowly whisk in 175ml cold water. Add the sunflower oil to a large pan and heat until hot enough to colour a piece of bread golden brown.
Add the cauliflower to the batter and make sure each floret is fully coated. Add 3-4 pieces at a time to the hot oil, allowing the excess batter to drip off. Cook for 2 minutes, until crisp and golden brown on the base, then turn over and cook for another 1-2 minutes. Drain on kitchen paper.
Toss the rice with the chickpeas, red onion and dressing. Serve with the pakoras and cashew raita.