1 cup fresh herbs (mint, parsley, cilantro, basil), chopped
In a nonstick pan, heat grapeseed oil over medium-high heat.
Place the ginger, garlic, celery, bell pepper in saute pan and season with himalyan salt.
Reduce heat to medium-low and cook aromatics until fragrant (about 5 mins).
Push sauteed aromatics to one side of the pan and turn up heat to medium-high , add “riced” cauliflower into pan mixing thoroughly season with remaining salt, add coconut milk and cook over medium-high heat until coconut milk is absorbed.