Combine all the jerk ingredients apart from the salmon in a mini food processor with 1 tbsp water and blitz until you have a paste. Rub 3 tbsp of the paste into the salmon, cover and leave in the fridge for at least 2 hours to marinate. Combine all the souse ingredients in a medium bowl, cover and leave in the fridge until ready to dish up.
Heat a large griddle pan until hot and add ½ tbsp coconut oil. Add the salmon fillets skin side down and cook for 3 minutes, then turn over and cook for a further 3 minutes until just cooked through.
Meanwhile, remove the leaves and stalk from the cauliflower and chop into florets. Add to a food processor and pulse or grate by hand until the cauliflower looks like rice. Heat the remaining oil in a large frying pan. Add the thyme and stir with a wooden spoon for 30 seconds until fragrant. Add the cauliflower and coconut milk, stirring to combine. Saute the cauliflower for 10 minutes until the coconut milk is absorbed and the cauliflower dries out and just starts to colour.
When you’re ready to eat, serve the salmon over the cauliflower and top generously with the pineapple souse.