1/4cupcoconut oilor butter, or ghee, or fat of your choice
1tablespoonmustard seeds
2tablespoonscurry powderof your own choosing (see notes for which I like)
1small head cauliflowergrated or pulverized ("riced") in a food processor
Instructions
In a large skillet, heat oil over medium-high heat.
Add in the mustard seeds and allow to roast for about a minute, or until they gently begin to sizzle and pop. Stir in the curry powder, then add the riced cauliflower.
Stir to incorporate all of the spiced oil and the cauliflower, turn the heat to medium-low, cover with a lid and allow to steam for about five minutes, maybe stirring once or twice during the process. Up to you!