3cupscauliflower rice, loosely packed, thawed for 10 mins if frozen
cilantro and cayenne for garnish
optional add ins: 1/4 cup peas, 1/4 cup roasted cashews
Chop the cauliflower into equal size 1 inch pieces and add to a food processor with regular s blade or grater blade and process in bursts of a few seconds to grate. Alternatively,, chop the cauliflower into large pieces and Grate the cauliflower using a large grater.
Heat oil in a large skillet over medium heat, when hot, add mustard seeds and let them start to sputter. Add curry leaves and mix. Add onion, garlic and pinch of salt and mix. Cook for 2 minutes.
Add turmeric and pepper flakes and optional peas and mix in. Cook for 2 mins. (You can also add a cup of cooked chickpeas, some more salt to make this a meal).
Mix 1 tbsp lemon juice and 1 tbsp water and add to the skillet. Mix for a few seconds. Add cauliflower and salt and toss well.
Cover and cook for 4 to 6 mins. Open the lid, fluff really well. (If using frozen, open the lid after 4 mins and continue to cook uncovered for another 1-2 mins to help the extra moisture evaporate)
Add the remaining lemon juice to taste, cilantro, some black pepper, cayenne or curry powder if you wish. Taste and adjust salt, lemon and heat. Serve immediately with Curries, or add to Bowl meals.
Other flavor variations:Use 1/2 tsp cumin seeds instead of mustard seeds, or use ground cumin or coriander with turmeric. Add garam masala in the end for spiced up cauliflower rice.Use just turmeric and black pepper for flavor and omit the other spices. Use curry powder and turmeric and less lemon. Add other thinly chopped quick cooking veggies with the peas and cook for 2 mins, then add cauliflower rice. Add some toasted nuts in the end and toss in.Oil-free: Omit the mustard seeds and saute the onion in broth and proceed. Nutrition is for 1 serve