Melt the coconut oil in a skillet over MED-HIGH heat. Add the onion, garlic, ginger, and the diced peppers. Saute for 5 minutes, until the onion is softened.
Add the spices, salt, and the cauliflower rice. Fry for 5 minutes.
Pour in the coconut milk, squeeze in the lime, and toss in the spinach. Stir then let simmer until most of the liquid has cooked away but it is still creamy.
Top with the almonds, cilantro leaves, and the mint.