Preheat the oven to 400 degrees.

Prepare the vinaigrette by mixing the fish sauce, water, rice wine vinegar, lime juice, sugar, garlic and chiles in a small bowl. Add the mint to the vinaigrette, stirring a few times to combine. Set aside.

Toss cauliflower florets in a mixing bowl with olive oil until evenly coated. Pour florets out onto large baking sheet. Bake at 400 degrees for 25-35 minutes (depending on the size of the florets), stirring occasionally, until florets are beginning to brown in spots and are tender.

While the cauliflower is roasting, heat canola oil to 375 degrees in a medium pan, deep enough for frying. Making sure that the leaves are very dry before adding them to the oil, drop cilantro leaves into the oil a small handful at a time. Fry until they become crisp (about 20 seconds), remove from oil and allow to drain on paper towels.

For the puffed rice, heat a small skillet over high heat. Add puffed rice, stirring gently until toasted (3-4 minutes). Remove from heat. Sprinkle with 1 teaspoons salt and toss to coat.

Pour cauliflower into a large serving bowl. Add vinaigrette a little at a time, tossing after each addition, until evenly coated (you will likely not need all of the vinaigrette). Pour fried cilantro and puffed rice over the top and serve warm.