METHOD

1. To make the teriyaki sauce, place the honey, ginger, garlic, tamari and water in a small bowl and stir to combine. Set aside.
   
2. To make the sesame dressing, place the sesame oil, tamari and vinegar in a small bowl and stir to combine. Set aside.
   
3. Place the cauliflower in a food processor and pulse until it resembles rice. Heat a large non-stick frying pan over high heat and add the cauliflower and salt. 
4. Cook, stirring, for 3–4 minutes or until warmed through. Place in a large bowl and set aside. Wipe out the pan with paper towel. 
   
5. To make the cashew crumb, reduce heat to medium and add the cashew, sesame seeds and salt to the pan. Cook, stirring, for 2–3 minutes or until lightly golden. 
6. Add the honey and cook, stirring, for 2–3 minutes or until caramelised and golden. Pour onto a sheet of non-stick baking paper, spreading with the back of a spoon. Refrigerate to cool completely, then chop into pieces. Wipe out the pan with paper towel.
7. Heat the oil in the pan and cook the chicken for 4–5 minutes each side or until lightly browned and almost cooked through. Add the teriyaki sauce and cook for 4 minutes, turning to coat. Remove chicken and slice. 
8. Add the dressing to the pan and stir to combine. Set aside to cool. Divide the cauliflower rice, zucchini, chicken and seaweed salad between bowls and top with the dressing mixture, cashew crumb and mint to serve. Serves 4 
   

+ Seaweed salad is chilled seaweed with a tangy dressing. It is available from Asian grocery stores and some supermarkets.

Photography: Anson Smart