Melt the coconut oil in a large skillet over medium heat. Add the ground pork, and cook a few minutes until beginning to brown.
Grate the ginger and mince the garlic, add to the pork. Stir in the fish sauce and salt, then cook, stirring frequently, until the meat is no longer pink.
Roughly chop the cauliflower, coarsely shred in a food processor (or dice manually) then add to the meat mixture.
Stir in the coconut milk and cook, stirring occasionally) until cauliflower is softened, about 10 minutes.
Finely chop the scallions, add to the skillet and cook for 2 minutes, stirring.
Transfer to a serving bowl, top with black sesame seeds and enjoy warm.
