Steam the chopped cauliflower for 10 minutes. Then, process it until it acquires a fine rice like texture.
Place the processed cauliflower in a clean cheese cloth or kitchen towel and squeeze out the moisture as well as you can.
The mixture should be very dry. It should be about 1½ cups in quantity.
Roast the semolina for a few minutes in a skillet over medium heat.
Heat 1½ tablespoon oil in a large skillet over medium heat. Add mustard seeds, cumin seeds and chana dal.
When the mustard seeds begin to pop, add the curry leaves, ginger and stir for two minutes. Add the peanuts. Sauté few minutes until peanuts turn light brown.
Then add the onions. Sauté until softened and translucent. Add chopped peppers and stir for a minute. Then add the mushrooms, tomatoes, green beans/peas and sauté .
Add the water and bring it all to a rolling boil. Slowly pour the semolina, stirring continuously to make sure it does not result in any lumps.
When the mixture starts to bubble, add the processed cauliflower and stir it well.
Lower the heat, place the lid and simmer for about 10 minutes or more until all the water is absorbed. Mix in the lemon juice and cilantro. Stir the remaining olive oil. Turn off the heat. Let it rest few minutes.
Serve this healthy cauliflower upma hot with hemp seed or peanut chutney.
Semolina, mustard seeds, cumin seeds and chana dal (split chickpeas) are available at Indian grocery stores or online. Fresh curry leaves are available at Indian grocery stores.