Add 1 tablespoon of olive oil to a medium sized pan over medium high heat.
Next add onion and saute' for 2 minutes until tender.
Add minced garlic and cook for only 30 seconds.
Add spinach and shrimp and season with salt and pepper to taste. Cook shrimp until pink.
Pour in light coconut milk and fish sauce.
Whisk in curry powder, tumeric and ground ginger.
Next add tomatoes and turn heat down to medium low and saute.
Simmer over heat for 15-20 minutes or until sauce has thickened and flavors have come together.
While sauce simmers, add cauliflower to food processor and pulse until cauliflower breaks into tiny pieces that resemble rice.
Remove "rice" from food processor and add to a microwave safe bowl.
Toss rice with olive oil and heat in microwave for 4-6 minutes until completely tender and steamed through.
Once curry sauce is thickened turn off. Serve shrimp curry over cauliflower rice and garnish with cilantro. Enjoy.