Season with salt and microwave the riced cauliflower for 10 minutes till nice and soft. Alternatively cook on a dry pan on a low heat till tender.

Mix the yogurt and the cauliflower rice together.

In a small pan heat up the ghee and add in the mustard seeds and chillies, once the mustard seeds start popping add in the ginger, the curry leaves and the hing.

Once the curry leaves are crispy, pour the tempered spices over the cauliflower rice and yogurt mixture.

Mix well, garnish with fresh coriander and serve.