Separate the florets and stalks from the cauliflower.
Put the florets in a food processor and cut the stalks into cubes. Or grate them by hand.
Boil the stalks in salted water for about 10 minutes or until getting tender.
Take a frying pan to dry roast the peanuts until they turn golden brown. Set them aside in a bowl.
Use the same frying pan for heating the Ghee, until hot.
Add the mustard seeds to the heated ghee and add the curry leaves and onion as soon as the mustard seeds start popping. Lower the heat.
Add a little salt and turmeric and fry out the mix. Keep stirring with a light hand.
Now, add the green chili and the remaining peanuts to the fried mixture and fry it for another one minute.
Add the cauliflower rice to the mixture, season with salt. Cover and cook on medium heat setting until the cauliflower turns tender.
Add the boiled stalks to the cooked up cauliflower and mix it thoroughly.
Turn off the heat and garnish the cauliflower with coriander and a squeeze of lime juice.
Serve and enjoy!