to make the cauliflower rice

1. Warm the sesame oil over medium heat in a large and shallow saute pan. Add in the garlic, chili, ginger, scallions and shallots and stir to coat. Allow to soften for about 5 minutes. Stir occasionally to ensure the garlic does not brown.
2. Deglaze the pan with the mirin and stir until the liquid is mostly evaporated. Add in the cauliflower, soy sauce and rice vinegar. Saute until softened throughout, no longer than 5 minutes.
3. Add in the coconut milk and stir to combine. Taste and adjust any seasonings as desired.

to make the pressed portos

1. Warm the oil in a large cast iron pan over medium-high heat. Place the mushrooms in the pan in a single layer (you may need to do this in two batches depending on the size of your pan). Place a heavy pot over the top (large enough to evenly press all of the mushrooms) and allow to cook for about 3 minutes. Remove the pot, flip the mushrooms and place the pot back on top. Repeat this until the mushrooms have developed a nice color all over. Remove from the heat and set aside.

to serve

1. Divide the riced cauliflower into two bowls and add the mushrooms. Top with crushed peanuts, cilantro, an extra Thai chili, if desired, and lime wedges. Serve immediately.