Heat a large frying pan with some olive oil and add the minced beef.
Once the meat starts to sizzle, add one heaped tablespoon of rendang curry powder (you can use paste if not)
While the minced meat is cooking, cut your cauliflower in half (top to bottom). Take one half and separate the core from the florets and cut them into bite-size chunks (flat edges are good). Set the other aside.
Take the florets and place them flat into the pan with the mince so they start to sear. Let it cook for about 10 minutes, moving and turning occasionally.
Take the other half of cauliflower (stalks, leaves and all) and cut them into pieces small enough to go into your food processor.
Add the cauliflower and about half the mint leaves into a food processor. Season with salt and pepper. Pulse it until it resembles rice and pour it into a heat-proof bowl.
Cover the bowl with cling film and put it into a microwave for between 4 - 5 minutes.
Once the cauliflower in the pan is charred to your taste, add the tin of coconut milk. Keep the empty can and fill it half full with water. Add that too and give it a stir. Bring it to the boil and let it reduce by half (about 5 minutes) until it starts to thicken.
Take the cauliflower rice from the microwave and remove the film (be careful, it will be hot).
Add the rest of the mint leaves to the pan and stir so it’s all combined and then serve.