Toast the rice in a large skillet over medium heat until it is faintly fragrant and some grains turn opaque, about 5 to 8 minutes. This deepens the flavor and prevents the rice from becoming mushy.

Bring the water to a boil in a Dutch oven. Stir the salt and toasted rice into the boiling water and cook, stirring occasionally, until the rice is tender but not soft, about 15 minutes.

Drain the rice thoroughly and spread it onto a rimmed baking sheet. Let it cool completely, about 15 minutes, before transferring it to a large bowl to ensure the grains remain separate.

Heat the oil in a large skillet over high heat until shimmering. Add the cauliflower, curry powder, and salt and cook, stirring constantly, until the spices are fragrant and have coated the florets, about 1 minute.

Stir in the currants and water. Reduce the heat to medium-high and cook until the water has completely evaporated and the cauliflower is tender, about 3 minutes, then transfer the mixture to the bowl with the cooled rice.

Add the cashews, mango, chives, salt, and pepper to the rice and toss gently to combine. Let the salad sit for 20 minutes to allow the flavors to meld before serving at room temperature.