Step 1

Pulse cauliflower florets in a food processor until finely chopped.

Step 2

Heat one tablespoon coconut oil in a large skillet over medium heat. Add 1/2 sliced red onion and two minced cloves garlic and cook, stirring, until tender, about six minutes. Add cauliflower and season with coarse salt.

Step 3

Stir in vegetable broth and steam, covered, until broth has evaporated and cauliflower is tender, about six minutes. Transfer to a bowl and cover.

Step 4

Wipe pan and heat one tablespoon oil over medium-high heat. Add 1/2 sliced red onion and cook, stirring, until tender, about five minutes. Add two minced cloves garlic, ginger, and chili and cook one minute.

Step 5

Add broccoli florets, carrot, and bell pepper and cook, stirring, until tender, about five minutes. Season with a sprinkle of salt. Remove from heat and add lemon juice.

Step 6

For each serving, top cauliflower with vegetables and sprinkle with one tablespoon pumpkin seeds and one tablespoon cilantro.