Fragrant Jeera Cauliflower Pilaf

Heat 2 tablespoons of ghee in a wide skillet or sauté pan over medium heat until shimmering.

Add 1 1/2 teaspoons cumin seeds, 4 lightly crushed green cardamom pods, and 1 whole cinnamon stick. Bloom the spices for about 45 to 60 seconds until the cumin is fragrant and nutty and the cardamom pods puff slightly.

Stir in 1 teaspoon grated ginger and 1 minced Serrano chili, sautéing for 30 seconds until aromatic.

Turn the heat up to medium-high and add 4 cups of riced cauliflower along with 3/4 teaspoon of fine sea salt. Toss briskly to coat every grain in the spiced ghee.

Cook uncovered for 5 to 6 minutes, stirring occasionally, until the cauliflower grains are tender yet retain a pleasant al dente bite. Avoid covering the pan to prevent the cauliflower from steaming and releasing excess moisture.

Remove the pan from heat. Discard the cinnamon stick and cardamom pods, then fold in 1 tablespoon fresh lemon juice and 2 tablespoons chopped cilantro. Serve warm.