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Clean and dice sweet potato, then dice onion and set aside.
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Melt 2 tablespoons of butter to frying pan and saute sweet potato and onion till soft.
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In a large pot add vegetable stock and then add "riced" cauliflower. Cook until it becomes al dente. Then strain cauliflower from stock to a large bowl, cover and let sit.
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Add to frying pan another tablespoon of butter, the diced apple, chopped pecans, cranberries, and stir until well combined.
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Then add the coriander, cumin, cinnamon, cayenne and salt. Mix till spices are totally combined.
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Now add your "riced" cauliflower to mixture cook for another 3-5 minutes or until mixture is warm through.
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Scoop mixture into bowls and top with some more chopped pecans and cranberries.