Instructions

• Make the Ginger Almond Butter Dressing: in a small bowl whisk together 1/4 cup light coconut milk, 1 1/2 tablespoons peeled and grated fresh ginger, 2 tablespoons lime juice, and 2 tablespoons creamy almond butter until smooth. Set the dressing aside.
• Prep the cauliflower: remove and discard the green stems from the head of cauliflower and cut the cauliflower into chunks. Pulse the cauliflower chunks in a food processor until they are rice-sized pieces, being careful not to over-process. (If you don’t have a food processor, cut the cauliflower in half and grate it with a box grater.)
• Prep the remaining produce and cashews: mince the 2 cloves garlic; chop the 1 bunch green onions; chop the 1 large red bell pepper; peel and chop the 1 large ripe mango; slice the 1/2 cup red onion; chop the 1/3 cup fresh mint leaves; have the 1/2 cup raw cashews ready.
• Cook the cauliflower rice: heat 2 tablespoons coconut oil in a large skillet or wok over medium heat. Add the riced cauliflower and 1/2 teaspoon sea salt (or to taste). Sauté, stirring occasionally, until the cauliflower softens and reduces, about 10 to 15 minutes.
• Add the garlic: stir in the minced garlic and sauté for an additional 2–3 minutes, until the garlic is fragrant and cooked.
• Assemble the dish: transfer the cooked cauliflower rice to a large serving bowl. Add the chopped green onions, chopped red bell pepper, chopped mango, sliced red onion, chopped mint, and raw cashews. Pour in the Ginger Almond Butter Dressing.
• Toss and finish: toss everything until well combined. Taste and adjust sea salt if desired. Serve immediately.