Prep the Cauliflower: Cut the cauliflower into large florets and wash them thoroughly. Dry them completely using a clean kitchen towel (any excess moisture will make the "rice" soggy).

Make the "Rice": Use a box grater (medium holes) or a food processor to grate the cauliflower florets until they resemble grain-sized pieces of rice. Set aside.

Temper the Spices: Heat 1 teaspoon of ghee in a non-stick pan or kadhai over medium heat. Add the cumin seeds and let them splutter. Add the chopped green chilies and sauté for 30 seconds until fragrant.

Stir-Fry: Add the grated cauliflower rice to the pan. Sprinkle the turmeric powder and salt to taste. Toss everything together smoothly so the cauliflower is evenly coated with the spices.

Cook on Medium-High: Cook the cauliflower rice uncovered on medium-high heat for 4 to 5 minutes, stirring frequently. Tip: Do not cover the pan with a lid, as steam will make the cauliflower mushy. It should remain slightly crunchy.

Garnish and Serve: Turn off the flame. Stir in the fresh lemon juice and garnish generously with chopped coriander leaves. Serve hot as a standalone weight-loss dinner or pair it with a bowl of low-fat paneer bhurji or dal.