Place the cut-up cauliflower into a food processor and process until finely chopped to a rice-like consistency. Set aside.
1 head of cauliflower, cleaves removed, rinsed and cut into sections
2 Tablespoons avocado or coconut oil for sauteing
4 cardamon pods
2 cinnamon sticks
1 large onion, peeled and finely chopped
2 garlic cloves, minced
1 teas fresh ginger, minced
1 teas garam marsala
½ teas ground cumin
½ teas ground turmeric
½ teas coriander powder
¼ teas cayenne pepper
Juice of ½ lime
½ teas. Himalayan sea salt
¼ cup cilantro leaves chopped
Place the cut-up cauliflower into a food processer and process until finely chopped to a rice-like consistency. Set aside.
Add the oil to a large frying pan on medium heat.
Add the cardamon, cinnamon and cloves to the heated oil and stir for 2 minutes.
Add in the onion, garlic and ginger and sauté until the onion softens.
Add in the other spices, coating the onion, etc.
Add in the cauliflower rice and stir thoroughly. Cook for 5 minutes, stirring occasionally.
Add in the lime juice and stir.
Mix in salt to taste.
Garnish with cilantro.
Serve as a side dish or add grilled poultry, meat or fish on top.
Or use it as the base for a bean bowl and add beans and avocado slices.