Preheat overn to 400 .Heat olive oil in cast iron skillet. Dredge one side of scallops in almond flour; add to skillet.
Season with salt and pepper.
Cook on medium heat for about 5 minutes.
Transfer skillet to oven.
For the cauliflower: Mix with olive oil , lemon juice and lemon zest. Stir.
Mix in cumin, coriander, chili flakes, garlic and salt. Cook for about 12 minutes.
For the peach relish: Saute onions and jalapenos for about 3 minutes on medium heat.
Then add cumin, coriander, garlic, oregano and lime juice. Stir.
Add dices peaches last. Cook for about 2- 3 minutes, depending on the ripeness fo the peaches.