Turmeric Cauliflower Rice (Printable Version)

A vibrant anti-inflammatory side featuring riced cauliflower with golden turmeric and aromatic seasonings.

# 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

# How To Make It:

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 to 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 to 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. Taste and adjust seasoning if needed. Serve warm.

# Expert Advice:

01 -
  • It tastes indulgent and restaurant-quality despite taking just twenty minutes, which means you can actually make it on a Tuesday without fuss.
  • The turmeric does more than add color—it brings this earthy warmth that makes everything taste more intentional and alive.
  • It works as a side dish, a base for curry, or even eaten cold the next day, so it quietly adapts to whatever your day throws at you.
02 -
  • Don't overcrowd your food processor when ricing the cauliflower—batching takes an extra two minutes but gives you grain-like pieces instead of a watery mush that releases too much moisture into the pan.
  • The moment you add the riced cauliflower to the hot, spiced oil matters: if you stir it constantly from the start, it won't develop any color or depth, so let it settle for thirty seconds between stirs.
03 -
  • If your turmeric is more than a year old, it loses potency—taste as you go and add another pinch if the dish feels muted, which is your mouth telling you the spice needs reinforcement.
  • Cooking the cauliflower rice with the moisture still clinging to it from cutting means less time needed in the pan and more tender results, so don't wash it after ricing if you can help it.
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