1) Place the cardamom pods on a cutting board and whack them with a heavy pan to crush them lightly. Separate the seeds, discarding the pods.

2) In a large skillet, melt the butter over medium heat. Add the cashews and saute until golden but not browned, about 2 minutes. With a slotted spoon, transfer the cashews to aplate and set aside.

3) Add the onion to the skillet and saute for 2 minutes. Add the rice, ginger, cumin, and cardamom seeds and saute, stirring constantly, for 1 minute.

4) Add the cauliflower, salt, and 2 cups water and bring to a boil. Reduce the heat to a simmer, cover, and cook for 15 minutes.

5) Remove from the heat and let stand, covered, for 10 minutes. Fold in the peas and cashews and season with salt and pepper.

Transfer to a serving dish, garnish with the scallions, and serve.