Preheat the oven to 180°C.
Chop the cauliflower into small florets and place in a food processor and pulse until it resembles rice. Spread out thinly on a lined baking sheet and roast for 10-15 minutes checking all regularly.
Soak the raisins for the cauliflower rice in warm water whilst preparing the other elements.
Chop the mushrooms into bite size pieces. Melt the coconut oil in a saucepan over a medium heat. Add the mushrooms and stir-fry for a couple of minutes while you make the sauce.
Place all the sauce ingredients into a high-speed blender or food processor and process until smooth.
Drain and add the soaked cashews to the mushrooms along with the spinach and then pour over the sauce and heat through whilst finishing the cauliflower rice.
Gently toast the desiccated coconut in a dry frying pan until golden brown, keep stirring to avoid it burning then set aside.
Toast the almond flakes in the same dry frying pan until golden brown, keep stirring to avoid it burning then set aside.
Remove the roasted cauliflower from the oven and place into a bowl.
Drain the raisins and add to the cauliflower along with the chopped coriander, coconut and almonds, reserving a few for garnish.
Whisk the juice and zest of the lime with the oil, reserving some zest for garnish, and add to the cauliflower and mix well.
To serve using a ring mould, fill and press the cauliflower rice into the ring, remove the ring carefully and spoon the curry along-side and garnish with almond flakes and lime zest.