Use a food processor to grind half of the cashews only, about 100 gr. Wash and clean the cauliflower into florets. Put it in a bowl and dress it with the pesto alla genovese with taggiasca olives, the ground cashews, whole cashews, parsley, oil and add salt and pepper to taste. Combine all the ingredients well and pour the mixture in a buttered oven dish sprinkled with bread crumbs. Bake at 180°C for about 15/20 minutes.