Remove the cauliflower greens, cut in florets, rinse and drain well.
Place the florets in the food processor and pulse until you obtain the rice size.
Heat the coconut oil in a large skillet, add the onion and garlic and fry for a minute.
Add the cauliflower and coconut milk, mix to combine and cook for five minutes on low heat, until the cauliflower is tender, but not mushy.
Remove from the heat and let cool.
Add the cauliflower, mango, bell pepper, red cabbage, spring onion and parsley in a large bowl and mix to combine.
Place the sauce ingredients in the blender, and pulse to obtain a smooth, creamy liquid.
Pour over the cauliflower salad and toss carefully, to combine.
Top with fresh parsley and almonds and serve.