Wash the florets well and dry completely.

In a food processor, blitz the florets to get the grainy, rice like texture. If you do not have a processor, then finely grate the cauliflower.

Heat ghee and oil in a large deep pan; roast the cashewnuts and peanuts separately and keep aside.

In the same oil, crackle mustard seeds and then add curry leaves and dry red chilli.

Reduce heat and add green chilli, turmeric powder, asafoetida and the blitzed cauliflower along with the roasted nuts.

Season with salt and add juice of ½ lemon. Mix well and toss on high heat for a minute or two and then remove from heat.

Taste and add more lemon juice if necessary.

Serve warm with a dollop of love!