For this recipe you need either a food processor with a large grater attachment, or a box grater or equivalent grater.
Wash the entire cauliflower and allow to dry before starting your prep.
Remove the leaves and stem of the cauliflower, and cut it into quarters, or pieces that fit inside your food processor’s funnel. Grate the entire cauliflower. This is what creates the rice-sized texture of this dish.
Heat oil or ghee in a large skillet on medium-high heat. Add the ingredients listed before the cauliflower rice [saute the onions until golden brown, brown the cumin seeds for about 30 seconds, and release the aroma of the turmeric for about 20 seconds]. Follow with the prepared cauliflower rice, salt, and remaining ingredients.
Sauté uncovered until the cauliflower is just tender, about 8–10 minutes. Allow the cauliflower to cook for a few minutes between stirring to allow for flavorful bits of browning on the bottom of the pan. If you want even more browning, add a bit more butter. The milk solids in the butter will help the cauliflower to caramelize.
If you do not have ghee, substitute with a mixture of half butter and half vegetable oil. Ghee is a form of clarified butter with a nutty, buttery taste, that is commonly used in Indian cooking. Ghee is generally safe for people with lactose intolerance. It has a high smoke point of 485 degrees Fahrenheit and it is shelf stable at room temperature. Ghee is widely available outside India. To learn more about ghee and where to buy it, see Quality Ghee & Ghee Buying Tips.If you want to add more flavor, try fresh parsley, oregano, or thyme. Or sauté some onion or leek before adding the cauliflower rice.