1. Start by making the mango sauce: in a food processor or blender, combine mango, apple cider vinegar, orange juice, lime juice, ginger, dijon, olive oil, honey, mint and cilantro. Blend until incorporated.
2. In a bowl toss the cauliflower with the thickened part of coconut milk that normally sits at the top. Try to avoid adding in the water underneath combine with 1/2 cup of the mango sauce and toss to coat. Place the cauliflower on a baking sheet lined with aluminum shaking off excess liquid and broil for 8-10 minutes. Reduce to 425 degrees and cook an additional 5 minutes.

3. Bring to a boil in a medium sized pan, the excess coconut milk and mango sauce from the cauliflower. Reduce to simmer when boiling allowing to thicken and stir occasionally. Once the cauliflower is slightly charred and finished cooking in the oven, add to the sauce to coat and cook for 5 minutes.

4. To make the marinated cucumber and cabbage: combine cucumber and cabbage in a bowl, toss with lime juice, orange juice, and apple cider vinegar. Set aside.

5. To serve: in a serving bowl layer the rice followed by the edamame, marinated cucumber and cabbage, and mango slices around the edges of the bowl. Finish with the cauliflower and top with more mango sauce if desired. Garnish with sesame seeds and scallions.