Step 1

Pulse cauliflower in a blender until reduced to rice-sized pieces.

Step 2

Bring a skillet sprayed with nonstick spray to medium-high heat. Cook and stir riced cauliflower until hot and softened, about 3 minutes. Transfer contents to a wide bowl. Stir in garlic powder and salt, and cover to keep warm.

Step 3

Remove skillet from heat; clean, if needed. Re-spray, and return to medium-high heat. Add asparagus and 2 tbsp. water. Cover and cook for 3 minutes, or until asparagus is tender and water has evaporated.

Step 4

Add asparagus to the wide bowl, and re-cover to keep warm.

Step 5

Remove skillet from heat; clean, if needed. Re-spray, and bring to medium heat. Add shrimp, and season with cumin and chili powder. Cook and stir for about 4 minutes, until cooked through.

Step 6

Add shrimp to the wide bowl. Add mango, beets, and corn.