Step 1

Melt 2 tsp coconut oil in a large pan over medium heat. Add onion and cinnamon, and cook, stirring, for 3 minutes or until golden. Whiz cauliflower in a food processor until finely chopped like rice, then add to pan with cumin, turmeric and dried chilli. Cook, stirring, for 3 minutes or until combined. Add coconut milk, cashews and 1/2 cup (125ml) water. Season with salt, then partially cover with a lid, reduce heat to medium-low and cook, stirring occasionally, for 15 minutes or until thick.

Step 2

Melt 2 tsp coconut oil in a large frypan over medium-high heat. Season salmon with salt, then cook, skin-side down, for 4 minutes or until skin is crisp. Turn and cook for a further 3 minutes or until just cooked. Transfer to a plate, reserving cooking oil in pan. Rest salmon, loosely covered with foil, for 5 minutes.

Step 3

Return pan to heat with remaining 1 tbs coconut oil. When hot, add mustard and coriander seeds, and cook for 1 minute or until fragrant and starting to pop. Remove from heat and stir in orange juice.

Step 4

Divide cauliflower rice among plates. Top with salmon and green chilli, and spoon over coriander seed oil. Serve with coriander leaves.