Homestyle Layered Cauliflower | Juicy Hungarian One-Pot Dish

Wash the cauliflower, break it into medium florets, and cook in boiling, lightly salted water for 6-8 minutes until crisp-tender. Drain and let drip dry thoroughly.

Cook the rice in twice its volume of salted water until halfway tender in about 10-12 minutes, then remove from heat and let it rest covered until it absorbs the water.

Finely chop the onion and crush the garlic. Melt the lard in a deep skillet and sauté the onion until translucent.