In batches, pulse the chopped cauliflower in a food processor until it is the consistency of rice or couscous, about 10 to 15 pulses.

In a large skillet over medium heat, warm the ghee for 1 minute, then stir in the cauliflower. Sauté until sizzling, then add the water, cover, reduce the heat to low, and simmer until softened, 4 to 6 minutes. Season with salt to taste and either serve or let cool for use in other dishes.