Turmeric Cauliflower Rice (Printable)

A vibrant, anti-inflammatory cauliflower rice with golden turmeric and aromatic spices, ready in 20 minutes.

# What You Need:

→ Vegetables

01 - 1 medium head cauliflower, 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

→ Finish & Garnish

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

# Directions:

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. 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. Taste and adjust seasoning if needed.

# Expert Advice:

01 -
  • Its ready in 20 minutes but tastes like something that simmered all afternoon
  • The turmeric gives it this gorgeous sunset hue that makes any plate look beautiful
02 -
  • Do not skip toasting the spices in the oil - this 1 minute step transforms them from dusty to deeply aromatic
  • The lemon juice must be added after cooking or it will become bitter and lose its brightening power
03 -
  • Squeeze excess moisture from the riced cauliflower with a clean towel if your head was especially large or wet
  • Keep the heat at medium - high heat burns the turmeric and creates an acrid taste
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