Directions

1. Pulse cauliflower florets in a food processor until finely chopped
2. Heat 1 tablespoon oil in a large skillet over medium. Add half the red onion and half the garlic; cook, stirring, until tender, about six minutes. Add cauliflower and season with salt. Stir in broth; steam, covered, until broth has evaporated and cauliflower is tender, about 6 minutes. Transfer to a bowl, and cover to keep warm.
3. Wipe pan clean, and heat remaining tablespoon oil over medium-high. Add remaining onion; cook, stirring, until tender, about 5 minutes. Add remaining garlic, the ginger, and chile; cook 1 minute. Add broccoli florets, carrot, and bell pepper; cook, stirring until tender, about 5 minutes. Season with salt. Remove from heat, and add lemon juice.
4. Top cauliflower with broccoli mixture. Sprinkle with pumpkin seeds and cilantro, and serve.