Cauliflower Rice

Cauliflower:

• 1/2 cup grated fresh coconut or dried unsweetened coconut
• 2 to 4 fresh green chilies, seeded and finely chopped
• 1-inch piece fresh ginger, finely chopped
• 3 tablespoons fresh parsley or coriander, chopped
• 1/2 cup whole fat yogurt or coconut milk
• 1 teaspoon ground turmeric
• 1 1/2 teaspoons sea salt
• fresh ground black pepper to taste
• 3 tablespoons ghee or oil
• 1 small cauliflower, chopped into 1 1/2 inch pieces

Rice:

• 1 cup white basmati rice soaked in 2 cups of water for 20 minutes
• 3 tablespoons ghee or a mixture of butter and oil, or oil
• 1 1/2 teaspoons cumin seeds
• 1 teaspoon brown mustard seeds
• generous handful of dried curry leaves
• 3 black cardamon pods, crushed
• 1 teaspoon ground coriander
• 1/2 teaspoon cayenne
• a few pinches asafetida
• 1 scant teaspoon jaggery or brown sugar (optional)
• lime wedges for garnish

Instructions:

• Begin by preparing the cauliflower. In a food processor (or your trusty magic bullet) pulse together the coconut, chilies, ginger, parsley, yogurt or coconut milk, turmeric, salt and black pepper.
• Heat the ghee or oil in a large saucepan over medium heat. When hot, add the cauliflower pieces and stir for 5 to 7 minutes or until they begin to brown. Now add the coconut mixture to the pan and continue to stir for another few minutes until the cauliflower is just tender and the sauce has mostly evaporated. Transfer to a bowl and set aside.
• 
  Now drain the rice, reserving the soaking water. Heat 1 1/2 tablespoons of the ghee or oil in a large saucepan over medium heat. When hot, toss in the mustard and cumin seeds and stir and for 30 seconds or until the mustard seeds turn grey and begin to splutter and pop. Add the curry leaves, cardamom pods, ground coriander, cayenne and asafetida, and stir for another minute. Add the rice to the pan and stir for one more minute. Now pour in the reserved soaking water, stir in the jaggery or sugar, and bring to a boil. Stir in the prepared cauliflower, reduce the heat to low, cover, and simmer for 20 minutes or until the liquid is absorbed. Remove from heat and let sit for 5 minutes.
• Add the remaining ghee, butter or oil, fluff with a fork, and serve hot or warm garnished with lime wedges.