Bring vegetables stock to a simmer in a seperate sauce pot.

Cut root and peel leaves off cauliflower. Place into food processor and pulse just a few times until chopped cauliflower resembles the size and shape of rice. Do this in 2 seperate batches.

Heat coconut oil in a large saute pan. Add onions, chiles and carrots. Saute 2 minutes or until veggies begin to soften.

Add cauliflower. Season with curry, salt, and pepper. Add ginger. Stir. Saute 1-2 minutes or until cauliflower softens.

Add garlic. Cook 30 seconds or until garlic is fragrant.

Add vegetable stock. Reduce until dry.

Variations; Almonds, cinnamon, cumin, white cauliflower, rice, apples, asparagus, broccoli, basil, mint, bell pepper, cashews, black beans, bok choy, broccoli, butter, brown butter, cardamom, capers, feta, parmesean, chickpeas, chives, scallions, cumin, coriander seed, crushed pepper flakes, diced green chiles, coconut milk, garam masala, dill, sesame oil, sesame seeds, tamari, soy sauce, ghee, hazelnuts, kale, leeks, lemon, marjoram, dijon, mustard seed, mushrooms, yellow onion, olives pine nuts, rosemary, raisins, shallot, pumpkin seed, spinach, poppy seeds, thyme, tomato, tarragon, walnut, turmeric, walnut oil, tamarind, watercress, white wine, celery, celery seed, pancetta, bacon

Add lime juice and cilantro. Toss. Serve.