Heat a seasoned cast iron skillet over medium-high heat and add 1 tbsp of ghee. Once the ghee is melted, add the riced cauliflower, stirring to coat in the butter.
Sauté the cauliflower rice, stirring often, for about 3-4 minutes, until about half of the pieces start to look more translucent.
Add the curry powder, cumin, garlic powder, onion powder, paprika, and salt. Cook for about 5 minutes more, then add the raisins and cashews. Give it a good stir to disperse the raisins and cashews throughout the rice. Cook for 1-2 minutes more then remove from the heat.
Spoon the rice into a serving dish and top with cilantro. The rice will store well for 2-3 days in the fridge.
