Turmeric Cauliflower Rice (Print Version)

A vibrant, anti-inflammatory side dish with riced cauliflower, golden turmeric, and aromatic seasonings. Light and healthy.

# What You'll Need:

→ Vegetables

01 - 1 medium head cauliflower (about 1.3 lbs), cut into florets
02 - 1 small onion, finely chopped
03 - 2 cloves garlic, minced

→ Spices & Seasoning

04 - 1 tablespoon olive oil or coconut oil
05 - 1 teaspoon ground turmeric
06 - 1/2 teaspoon ground cumin
07 - 1/4 teaspoon ground black pepper
08 - 1/2 teaspoon sea salt, or to taste
09 - Pinch of red chili flakes, optional

→ Finish & Garnish

10 - 2 tablespoons chopped fresh cilantro or parsley
11 - Juice of 1/2 lemon

# Steps to Follow:

01 - Place cauliflower florets in a food processor and pulse until the texture resembles rice grains. Work in batches if needed.
02 - Heat olive oil in a large skillet over medium heat. Add the chopped onion and sauté for 2-3 minutes until translucent.
03 - Add the minced garlic and cook for 30 seconds until fragrant.
04 - Stir in the ground turmeric, cumin, black pepper, and chili flakes if using. Cook for 1 minute to toast the spices.
05 - Add the riced cauliflower and salt. Stir well to coat evenly with the spices and cook for 5-7 minutes, stirring occasionally, until the cauliflower is tender but not mushy.
06 - Remove from heat. Squeeze over the lemon juice and toss with fresh cilantro or parsley.
07 - Taste and adjust seasoning if needed. Serve warm.

# Additional Tips::

01 -
  • It cooks in under ten minutes, so you can have a vibrant side ready before your main dish is done.
  • The turmeric gives it a gorgeous color and a subtle earthy warmth that pairs with almost anything.
  • Its light enough that you can pile your plate high without feeling weighed down.
  • You can toss in whatever extra veggies are sitting in your fridge and it still tastes intentional.
02 -
  • Dont skip toasting the spices, thats when they go from dusty and flat to warm and fragrant.
  • If your cauliflower releases a lot of moisture, turn up the heat slightly and let it cook off so you dont end up with soggy rice.
  • Taste before serving because the salt level can vary depending on what youre pairing it with.
03 -
  • Use the pulse button on your food processor instead of holding it down, so you get even grains without turning half of it into powder.
  • If you dont have a food processor, a box grater works, it just takes a little more elbow grease and patience.
  • Make sure your skillet is big enough so the cauliflower cooks in a single layer, otherwise it steams instead of sautés.
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