# What You'll Need:
→ Vegetables
01 - 1 medium head cauliflower (approximately 1.5 lbs), 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
# How to Make It:
01 - Place cauliflower florets in a food processor and pulse until the texture resembles rice grains. Work in batches if needed to ensure even processing.
02 - Heat olive oil in a large skillet over medium heat. Add the chopped onion and sauté for 2–3 minutes until translucent and softened.
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 aromatic oils.
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 not mushy.
06 - Remove from heat. Squeeze over the lemon juice and toss with fresh cilantro or parsley until evenly distributed.
07 - Taste and adjust seasoning with additional salt if needed. Serve warm as a side dish or base for other dishes.
