• Before starting, preheat the oven to 450°F.
• Wash and dry all produce.
• Cut cauliflower into 1/2-inch pieces.
• Peel, then cut onion into 1/4-inch slices.
• To an unlined baking sheet, add cauliflower, onions, Cumin-Turmeric Spice Blend and 1 tbsp (2 tbsp) olive oil. Season with salt and pepper. Toss to coat. Roast in the middle of the oven for 18-22 min, stirring halfway until tender. 

• To a medium pot, add 2/3 cup (1 1/3 cups) water and 1 tsp (2 tsp) olive oil. Season with salt and pepper, if you like. Bring to a boil over high.
• Once boiling, stir in couscous. Remove the pot from heat, then cover and set couscous aside for 5 min to rehydrate.

• Meanwhile, peel, pit, then cut mango into 1/4-inch pieces.
• Roughly chop cilantro.
• Zest, then juice lime.
• Finely chop chili, removing seeds for less heat. (TIP: We suggest using gloves when prepping chilies!)
• To a medium bowl, add mango, half the chilies, half the cilantro, half the lime juice and 1 tsp (2 tsp) olive oil. Season with salt and pepper. Stir to combine.

• Heat a large non-stick pan over medium-high.
• While pan heats, pat salmon dry with paper towels. Season with salt and pepper. Rub 1 tsp (2 tsp) olive oil over fillets.
• Sprinkle coconut over one side of salmon, gently pressing with fingers to adhere.
• When hot, add 1 tbsp (2 tbsp) olive oil, then salmon, coconut side down. Reduce heat to medium. Pan-fry for 3-5 min per side, until salmon is cooked through.** 

• Fluff couscous with a fork. Stir in lime zest. 
• Stir remaining lime juice into cauliflower-onion mixture.
• Divide couscous between bowls.
• Top with veggies and salmon.
• Spoon mango salsa over top.
• Sprinkle cashews, remaining cilantro and remaining chilies over top, if desired.

If you've opted for salmon, pat salmon dry with paper towels. Season with salt and pepper. Rub 1 tsp (2 tsp) olive oil over fillets. Sprinkle coconut over one side of salmon, gently pressing with fingers to adhere. When hot, add 1 tbsp (2 tbsp) olive oil, then salmon, coconut side down. Reduce heat to medium. Pan-fry for 3-5 min per side, until salmon is cooked through.**