Sliced the flank steak in thin strips. About 1/4-1/2 inch thick. Cut the meat against the grain at a 45 degree angle. Place into a bowl or a plastic gallon zip lock and set aside
Into the bowl or zip lock bag add juice and zest of one lime, finely grated or minced ginger ( tip: fresh ginger grates best when frozen), finely grated or minced garlic, 3/4 tsp salt and 2 tbs of olive oil.
Toss the marinade with the meat to coat evenly and set aside to marinate for at least 30 minutes.
While the meat is marinating make the sauce. In a medium sized bowl add cashew butter, coconut milk, grated ginger and garlic, soy sauce, curry powder, salt and chilies. Stir to combine and set aside.
Thinly slice cabbage and shred carrots, set aside
Mince cilantro and cut up a lime into slices, set aside.
Once the meat has marinated for at least 30 minutes preheat the oven to 425 degrees Fahrenheit and skewer the steak then set aside.
Spread the cauliflower out onto a baking tray and cook for 45 minutes to an hour until cooked through (you can also sauté in a skillet with a little olive oil but I personally like the texture baked)
While the cauliflower is cooking heat the grill and start grilling the steak since the slices are relatively thin it should only take a few minutes each side.
Once all of the steak is cooked and the cauliflower is done you are ready to Start assembling!
In a bowl add cauliflower rice, shredded cabbage, carrots and cilantro. Add a couple of steak skewers then top with the sauce and a squeeze of lime. Enjoy immediately!