Rice the cauliflower by either grating it or pulsing it in a food processor.
If pulsing in the food processor, make sure not to add all the florets at once, do it in batches. Also, do not over process the florets otherwise it will turn into mush which we do not want.
Have the rest of the ingredients ready by the stove. Once the cooking starts the process is quick and we want to avoid burning the spices.
Heat a heavy bottom sauce pan over medium high heat, then add the oil.
Add the mustard seeds to the pan and let them splutter for a few seconds.
Add the curry leaves, green and red chilies, and fry for a few seconds.
Add the turmeric and asafetida fry for 10 seconds.
Then add the ginger and nuts fry for a minute or till the nuts are toasted.
Add the cauliflower rice and stir thoroughly till the rice is coated with all the spices.
Season to taste and continuously stir the cauliflower rice. Cook the rice for about 2-3 minutes. The cauliflower rice should be tender but not mushy.
Turn the heat off and stir in the lemon.
Serve and enjoy
Recipe Notes
Note: It is important to continuously keep stirring the spices, if the pan is getting too hot lower the heat.