Stepwise Method: Thai Cauliflower Rice

• Begin by washing the cauliflower thoroughly. Remove the leaves and stem, then cut it into florets. Using a food processor, pulse the florets until they reach a rice-like consistency. Be careful not to over-process; you want it fluffy, not mushy.
• In a large skillet, heat the coconut oil over medium heat. Once melted, add the minced garlic and sauté for about 30 seconds until fragrant.
• Add the chopped green onions and red bell pepper to the skillet. Sauté for 2-3 minutes until they start to soften.
• Add the processed cauliflower rice to the skillet, stirring well to combine with the sautéed vegetables. Cook for about 5-7 minutes, stirring occasionally, until the cauliflower is tender.
• Stir in the chopped mango, red onion, mint leaves, and raw cashews. Gently mix everything together, allowing the flavors to meld.
• In a small bowl, whisk together the light coconut milk, grated ginger, lime juice, and almond butter until smooth. Pour this mixture over the cauliflower rice and stir until everything is well coated.
• Taste the dish and add sea salt as needed. Allow it to cook for an additional 2-3 minutes to heat through and meld the flavors.
• Transfer the Thai Cauliflower Rice to a serving bowl. Garnish with additional mint leaves and cashews if desired. Serve warm and enjoy the burst of flavors!