Spray your grill with cooking spray and heat to medium heat. In a small bowl, mix together the cumin, smoked paprika, chili powder and a generous pinch of salt and pepper.
Pat the Mahi Mahi fillets dry and divide the spice mixture between then, making sure to really rub it into both sides of the fish.
Place on the grill and cook until white throughout, about 2-4 minutes per side. Transfer to a plate, cover and keep warm until ready to use.
Add the chopped cauliflower into a large food processor, and process until the cauliflower resembles small rice grains.
Heat the coconut oil in a large frying pan on medium heat and cook the cauliflower until lightly golden brown, stirring occasionally, about 5-6 minutes. Once cooked mix in the lime juice and season with salt.
In a medium bowl, mix together the chopped mango, red onion, cilantro, lime juice and salt and pepper.
In a small bowl, mix together the Greek yogurt, lime juice, salt and pepper.