Cauliflower Rice

(from the Bahulaban Deity Cookbook, compiled in the 1970’s)Ingredients:

1 Tbs. Salt
1 Tsp. Pepper
11/2 Tsp. Asafoetida
1 1/2 Tsp. Tumeric
3 Tbsp. Ghee
Cup Cauliflower in Tiny Flowerettes
3 Cups Cooked Rice
Fresh Chopped Coriander Leaves

Sprinkle Spices In Ghee And Pan Fry.
Add Cauliflower Bits and Pan Fry Until Tender.
Cover Pan Half Of Cooking Time.
Stir In Rice And Cook For 3 Minutes.
Garnish with Chopped Fresh Coriander Leaves.

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