# Components:
→ Vegetables
01 - 1 medium head cauliflower (about 1.3 pounds), cut into florets
02 - 1 small onion, finely chopped
03 - 2 cloves garlic, minced
→ Spices & Seasoning
04 - 1 tablespoon olive oil or coconut oil
05 - 1 teaspoon ground turmeric
06 - 1/2 teaspoon ground cumin
07 - 1/4 teaspoon ground black pepper
08 - 1/2 teaspoon sea salt, or to taste
09 - Pinch of red chili flakes (optional)
→ Finish & Garnish
10 - 2 tablespoons chopped fresh cilantro or parsley
11 - Juice of 1/2 lemon
# Method Steps:
01 - Place cauliflower florets in a food processor and pulse until the texture resembles rice grains. Work in batches if needed to achieve even consistency.
02 - Heat olive oil in a large skillet over medium heat. Add the chopped onion and sauté for 2-3 minutes until translucent and fragrant.
03 - Add the minced garlic to the skillet and cook for 30 seconds until fragrant, being careful not to burn it.
04 - Stir in the ground turmeric, cumin, black pepper, and chili flakes if using. Cook for 1 minute to toast the spices and release their flavors.
05 - Add the riced cauliflower and salt to the skillet. Stir well to coat evenly with the spices and cook for 5-7 minutes, stirring occasionally, until the cauliflower is tender but still retains texture.
06 - Remove from heat. Squeeze over the lemon juice and toss with fresh cilantro or parsley until well combined.
07 - Taste and adjust seasoning if needed. Serve warm as a side dish or base for curries and grilled proteins.
