Instructions

• In a small bowl whisk together the dressing: 1/4 cup light coconut milk, 1 1/2 tablespoons grated fresh ginger, 2 tablespoons lime juice, 2 tablespoons creamy almond butter and 1/2 teaspoon sea salt (or to taste). Set the dressing aside.
• Remove the green stems from the cauliflower and cut the head into chunks.
• Pulse the cauliflower chunks in a food processor until the pieces are the size and texture of rice. (If you don't have a food processor, cut the cauliflower in half and grate it on a box grater.)
• Heat 2 tablespoons coconut oil in a large skillet or wok over medium heat until shimmering.
• Add the riced cauliflower to the skillet and sauté, stirring occasionally, until the cauliflower softens and cooks down, about 10–15 minutes.
• Add 2 cloves garlic (minced) to the skillet and sauté for about 3 more minutes. Remove the pan from heat.
• Transfer the cooked cauliflower rice to a large serving bowl. Add 1 bunch chopped green onions, 1 large chopped red bell pepper, 1 large peeled and chopped ripe mango, 1/2 cup sliced red onion, 1/3 cup chopped fresh mint leaves, and 1/2 cup raw cashews.
• Pour the Ginger Almond Butter Dressing over the cauliflower mixture and toss everything together until well combined. Taste and adjust seasoning if needed, then serve.