Indian Cauliflower Fried Rice

Break cauliflower into florets (about 8 cups). Place cauliflower in batches in a food processor. Cover and pulse each batch until crumbly and mixture resembles the texture of rice (about 6 cups).

In an extra-large wok or skillet heat 1 Tbsp. of the oil over medium-high heat. Add cumin seeds; cook and stir 10 seconds. Add the next six ingredients (through cayenne); cook and stir 10 seconds. Add chicken. Cook and stir 3 to 4 minutes or until no longer pink (adding additional oil if necessary). Remove chicken from wok.

Add remaining 1 Tbsp. oil to wok. Add onion, carrots, and peas; cook and stir 2 minutes. Add cauliflower; cook and stir 4 minutes more or until cauliflower is tender. Return chicken to wok; heat through. Top each serving with chickpeas and cilantro.