In a small pan over medium-low, roast the cashew until fragrant and they start to color. Set aside when done.
Meanwhile, add all the ingredients of the vinaigrette to a mini blender or food processor and process until smooth and creamy. Set aside.
In a large mixing bowl, add the cold cauliflower florets, diced apples, chopped celery and chopped basil leaves. Toss very delicately until all the ingredients are well combined.
Transfer to serving plates and sprinkle cashews on top.
Garnish with tiny thai basil leaves.
Drizzle dressing all over the salad when ready to eat.
Notes
*I strongly recommend cooking the cauliflower the previous day, or at least 4 hours in advance so that it has time to completely cool.