Preheat oven to 475 degrees F and line a baking pan with parchment paper. Set prepared pan aside. 

Once the oven is hot, place jalapeños directly on the oven rack and roast, turning every 3-5 minutes for about 15 minutes. You want the skins to blacken and blister. 

Once jalapeños are blistered, remove from the oven and place in a bowl. Cover with plastic wrap and let the jalapeños steam for 15 minutes. This will make removing the skins far easier. 

While jalapeños are steaming, prepare the roasted cauliflower. Decrease oven temperature to 375 degrees F. In a large bowl toss and combine cauliflower with olive oil, coriander, garlic powder, cayenne, and salt. Lay cauliflower in a single layer on the prepared baking pan. Roast for 36 minutes, stirring halfway.

Once jalapeños are done steaming, remove and discard the skins. Slice off and throw away the tops of each jalapeno, cut lengthwise and seed, if desired. 

To make the sauce, put garlic cloves in the bowl of a food processor. Pulse until garlic is finely chopped. Add cilantro, parsley, jalapeños, Basbaas sauce, lime juice, and salt. Pulse food processor until ingredients are combined, stopping to scrape down the sides of the bowl, as needed. 

While the food processor is running, stream in olive oil and let run until ingredients are well combined and only flecks of herbs remain. Taste for salt. Set aside.

In a small pan over medium heat, dry toast the cashews stirring them often, until golden and fragrant, about 5-8 minutes. Remove from heat.

Once you can handle the cashews, chop roughly leaving some whole. In a medium bowl combine cashews with olive oil and sea salt and toss until nuts are well coated. 

To serve, in a large bowl combine cooked rice with the spicy green herb sauce, coating rice well. Dish rice out into wide bowls and top with roasted cauliflower and cashews. Garnish bowls with green onion, cilantro, and lime wedges.