This is Vicky’s recipe for cauliflower rice which works well with curry and uses up the supply of cauliflowers we have at this time. The snail spice mix is typically used in Spain for preparing snails.
1 large cauliflower, coarsely grated
3 heaped tablespoons snail spice mix (coriander, cumin, pepper, chilli)
4 cloves garlic, chopped
Fry the garlic and spices in olive oil for 2 minutes until the garlic is soft.
Add the grated cauliflower and season with salt and peper.
Stir-fry for 10 minutes. Serve with curry.