1. Grate your cauliflower using a cheese grater, or process in a food processor until rice consistency is achieved. Set aside.
2. Chop up tempeh into cubes and add to a large pan with your oil and tamari sauce. Saute over medium heat. The tempeh is done when it is nice and brown on the outside. You can add in the cashews here.
3. While that's cooking, chop up your vegetables into your desired size - I like mine a little chunkier, but you can dice them more finely if you'd like.
4. One tempeh is brown, add all veggies (not the cauliflower yet), your garlic powder and mix together. Cover with a lid, stirring occasionally until the vegetables are cooked, but still firm.
5. Add in your cauliflower rice along with another tbsp of tamari sauce. Cover with a lid for about 5 minutes to steam the cauliflower rice. Uncover and stir. Taste to see if you need more Tamari sauce or garlic powder.
6. Increase heat for about 1-2 minutes to flash "fry" the mixture.
7. Serve and Enjoy!

*NOTE: If cauliflower isn't your jam, you can totally sub for brown rice or quinoa!