Preheat oven to 350 degrees bake.
Heat olive oil in a large pan over medium heat. Saute onion and garlic until the onion is soft. Add the cauliflower, tribelli peppers, and the water. Cover with a lid and simmer on low for about 10 minutes (or until the cauliflower is semi softened).
Add cashew cream, pink salt, oregano, and nutritional yeast.
Remove lid and bring to a boil for 1 to 2 minutes to thicken the creamy cashew sauce.
Add mixture to a baking dish. Bake in oven for 30 minutes, or until lightly golden on surface. Remove and cool for approx 10 minutes so you don't burn yourself!
Sprinkle with chives and serve!