Add the cauliflower, mangos, parsley, and mint to a large bowl and stir gently to combine. In a separate bowl, whisk together the lime juice, olive oil, honey, and lime zest. Pour over the salad and toss to coat. Season to taste with salt and pepper. Refrigerate for 1 hour before serving.
Note: To make riced cauliflower, grate cauliflower on the large holes of a box grater or with the shredder blade of a food processor.Make It a Meal: This salad makes the perfect accompaniment to grilled skewers. Arrange the salad on a platter and top with grilled seafood, chicken, beef, or vegetable skewers and a handful of chopped parsley for garnish.