4 Servings 25 min Cook
1 Head medium (5-6" dia.) Cauliflower
1 Tbsp Butter
1 Tbsp Olive Oil
1/2 Tsp, ground Cumin
1/4 Tsp Turmeric
1/4 Tsp Ginger
0 Tsp, ground Cardamom
0 Tsp Cinnamon
0 Tsp Cloves
1/2 Tsp Salt
Rinse your cauliflower.
Slice it in half down the middle, then slice each half again along the stem.
Hold the quarter of a cauliflower upright and slice off the stem; this should separate the florets.
Chop them roughly into 1 or 2 inch pieces.
(See photos below.
Place half or 1/3 of the cauliflower (depending on how big it is) into a food processor with the blade attachment.
Pulse in one-second intervals until the cauliflower pieces are about the size of grains of rice, more or less.
Repeat with remaining cauliflower.
In a large saucepan, heat 1 tablespoon of butter and 1 tablespoon of olive oil.
When it is hot, add all the cauliflower, and stir occasionally for 5-8 minutes, or until tender.
While it cooks, season with cumin, turmeric, ginger, cardamom, cinnamon, cloves, salt and pepper.
None of these measurements or even the spices themselves are hard and fast--go with what sounds good to you.
Remove from heat and add chopped cilantro to taste.
Serve with your favorite curry, grilled chicken, lamb, beef, pork, etc.