Begin by removing the leaves and stem from the cauliflower head. Cut it into florets and place them in a food processor. Pulse until the cauliflower resembles rice grains. Be careful not to over-process; you want the texture to be fluffy, not mushy.
In a large skillet, heat the coconut oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
Stir in the cauliflower rice and sprinkle with sea salt. Sauté for 5-7 minutes, stirring occasionally, until the cauliflower is tender but still has a bit of crunch.
Add the chopped green onions, red bell pepper, and red onion to the skillet. Continue to cook for another 3-4 minutes, allowing the vegetables to soften slightly.
Gently fold in the chopped mango and fresh mint leaves. This will add a sweet and refreshing element to your dish.
In a small bowl, combine the light coconut milk, grated ginger, lime juice, and creamy almond butter. Whisk until smooth.
Pour the sauce over the cauliflower rice mixture in the skillet. Stir well to ensure everything is evenly coated. Cook for an additional 2-3 minutes to heat through.
Remove from heat and transfer your Thai Cauliflower Rice to a serving dish. Top with raw cashews for added crunch and serve warm.
