Preheat your broiler to high heat, and align the oven rack so it's about 3 inches below the broiler. Rub a small baking dish with coconut oil, as well as a small baking sheet.
While it preheats, place your cumin seeds into a small pan set over medium heat and cook, stirring constantly, until golden brown and they smell toasted, about 1-2 minutes. Place onto a cutting board the crush using the bottom of glass (or use a spice grinder if you're fancy.)
Rub the salmon with the pineapple juice. Mix half of the crushed cumin seeds with the coconut sugar, and then divide the mixture between each fillet and rub in. Place into the prepared baking dish and season with salt and pepper.
Place the cauliflower into a small bowl and toss with 2 tsps of the coconut oil (melt it first,) the cayenne pepper and remaining half of the crushed cumin seed. Spread out evenly onto the prepared baking sheet and season with salt.
Place both dishes onto the rack that you set 3 inches from the broiler and cook until the salmon is tender, flaky, and the sugar begins to caramelize. about 6-8 minutes. Cook the cauliflower a few additional minutes if it hasn't turned brown and crispy yet. Mine took about 10 minutes.
While the fish and cauliflower cook, preheat the remaining 1/2 Tbsp of coconut oil in a a large pan on medium heat.
Place the plantain noodles into the pan and toss to coat evenly with the oil. Cover with a tight fitting lid and cook until the noodles are crispy, about 5-10 minutes. Make sure to stir them frequently so they don't burn. If they do begin to burn, uncover and cook. Season with salt.
While everything cooks, combine the avocado, coconut milk, garlic, and ginger in a small food processor (mine is 3 cups) and blend until smooth and creamy. Season to taste with salt and pepper.
Divide the salmon, plantain noodles, cauliflower and crushed pineapple between two bowls. Divide the toasted coconut on top, followed by the sauce. Garnish with cilantro and DEVOUR.