Add olive oil, cumin, mustard seeds, scallions and garlic and saute about 3 to 4 minutes. Add grated coconut, turmeric, coriander leaves, green chili paste and salt to taste and let it saute for 3 minutes. Add the cauliflower “rice” to the saute pan. Cover and cook approximately 5 to 6 minutes, stirring frequently, until the cauliflower is slightly crispy on the outside but tender on the inside. Remove from heat and toss additional fresh cilantro and lime juice to taste.

How to make Cauli-Rice:- chop into florets, then place the cauliflower florets in a food processor and pulse until texture of rice or couscous – don’t over process or it will get mushy.

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