Chop cauliflower into florets and place into a food processor. Process until it resembles grains of rice.
Place all your spices into a small bowl and mix.
Heat a large skillet or wok with oil, when hot, add your cauliflower and toss to coat.
Sprinkle on your seasoning and cook for 2 mins.
Reduce heat to medium and pour in your broth, stir and cover with a lid to cook for a further 5 mins.
Remove lid, check that the cauliflower has absorbed the liquid and is tender. Fold parsley through and serve hot.