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1.
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Preheat grill to high heat and toss sliced sweet potatoes with 1 tablespoon coconut oil in a large bowl.
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2.
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Place potatoes on the grill and cook until they get nice grill marks and start becoming fork-tender.
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Flip and repeat on the other side.
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This takes about 24 minutes each side.
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Remove from grill and place into a large bowl, covering to keep warm.
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3.
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While potatoes cook, place cauliflower into a large food processor and break down until it begins to look like rice.
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4.
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Heat remaining coconut oil in a large pan over medium heat and place cauliflower rice in.
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Cover and cover for 510 minutes, stirring occasionally, until cauliflower feels tender.
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Then uncover pan and cook an additional 510 minutes, or until cauliflower is golden brown.
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5.
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Whisk dressing ingredients together in a medium bowl, adjusting amount of Sriracha to taste.
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Set aside.
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6.
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Add half the cauliflower rice into bowl with potatoes.
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Pour in dressing and mix well.
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Add remaining cauliflower rice, chopped cilantro, toasted almonds and golden raisins.
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Stir well to ensure dressing is evenly distributed, and adjust salt to taste.
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Note: To toast almonds, place them on a small pan in a 400 degrees F oven for 510 minutes, until lightly golden brown.
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Watch them closely, as they burn quickly.
