Grilled Sweet Potato Salad with Curry Almond Vinaigrette

1. Preheat grill to high heat and toss sliced sweet potatoes with 1 tablespoon coconut oil in a large bowl.
2. Place potatoes on the grill and cook until they get nice grill marks and start becoming fork-tender. Flip and repeat on the other side. This takes about 2–4 minutes each side. Remove from grill and place into a large bowl, covering to keep warm.
3. While potatoes cook, place cauliflower into a large food processor and break down until it begins to look like rice.
4. Heat remaining coconut oil in a large pan over medium heat and place cauliflower rice in. Cover and cover for 5–10 minutes, stirring occasionally, until cauliflower feels tender. Then uncover pan and cook an additional 5–10 minutes, or until cauliflower is golden brown.
5. Whisk dressing ingredients together in a medium bowl, adjusting amount of Sriracha to taste. Set aside.
6. Add half the cauliflower rice into bowl with potatoes. Pour in dressing and mix well. Add remaining cauliflower rice, chopped cilantro, toasted almonds and golden raisins. Stir well to ensure dressing is evenly distributed, and adjust salt to taste.

Note: To toast almonds, place them on a small pan in a 400ºF oven for 5–10 minutes, until lightly golden brown. Watch them closely, as they burn quickly.