Cut off the florets.
Either grate them or process in a food processor until they are fine.
Take the rice and mix salt to taste.
Place it in a MW safe bowl and cook on high for 6-7 minutes or until it is soft.
In a pan, heat ghee and add chopped nuts, cumin seeds and peppercorns.
When the nuts are brown, add the curry leaves.
Once they crackle, add it to the prepared rice.
Give a nice mix and serve immediately with tomato chutney.