📖 Instructions

1. Prepare the Cauliflower Rice: Start by washing and chopping the cauliflower into florets. Place the florets in a food processor or blender and pulse until it resembles rice-sized grains. Be careful not to over-process it into a puree; you want distinct, rice-like pieces. A little tip my grandma taught me – add a tablespoon of water to the food processor to help break down the cauliflower more evenly.
2. Sauté Aromatics: Heat the ghee or oil in a large skillet or wok over medium heat. Add the cumin seeds and let them sizzle for about 30 seconds until fragrant. Then, add the chopped onion and ginger-garlic paste. Sauté until the onions are translucent and lightly golden, usually around 5-7 minutes. Don't rush this step; it's crucial for building flavor.
3. Cook the Cauliflower Rice: Add the cauliflower rice to the skillet and stir well to combine with the aromatics. Season with salt, turmeric powder, and garam masala. Cook for about 8-10 minutes, stirring occasionally, until the cauliflower rice is tender but still has a slight bite. If it starts to stick to the pan, add a tablespoon of water.
4. Add Lemon Juice and Cilantro: Squeeze fresh lemon juice over the cauliflower rice and stir in the chopped cilantro. Taste and adjust the seasoning as needed. The lemon juice adds a lovely brightness that complements the spices.
5. Warm the Samosas: While the cauliflower rice is cooking, warm the samosas in the oven or air fryer according to package instructions. This usually takes about 10-15 minutes at 350°F (175°C). If using frozen samosas, add a few extra minutes to ensure they are heated through.
6. Assemble and Serve: Place a generous portion of cauliflower rice on a plate and arrange the warm samosas around it. Garnish with extra cilantro and a dollop of mint chutney or yogurt, if desired. Serve immediately and enjoy this flavorful and satisfying meal!