Begin by removing the leaves and stem from the cauliflower. Cut it into florets and place them in a food processor. Pulse until the cauliflower resembles rice, being careful not to over-process.
In a large skillet or wok, heat the coconut oil over medium heat. Add the minced garlic and grated ginger, sautéing for about 1 minute until fragrant.
Add the riced cauliflower to the skillet. Sprinkle with sea salt and stir well to combine. Cook for about 5-7 minutes, stirring occasionally until the cauliflower is tender but not mushy.
Add the chopped green onions, red bell pepper, and red onion to the skillet. Stir-fry for an additional 3-4 minutes until the vegetables are vibrant and slightly tender.
Gently fold in the chopped mango and raw cashews, allowing them to warm through for about 2 minutes.
In a small bowl, whisk together the light coconut milk, lime juice, and almond butter until smooth. Pour this mixture over the cauliflower rice and stir well to combine.
Remove the skillet from heat and fold in the chopped mint leaves. Taste and adjust seasoning if necessary.
Serve your Thai Cauliflower Rice warm, garnished with additional mint or lime wedges if desired. Enjoy the fresh flavors and vibrant colors!
