Turmeric Cauliflower Rice (Printable version)

A light, vibrant side dish featuring riced cauliflower with golden turmeric and aromatic spices. Ready in 20 minutes.

# 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

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

# Expert Tips:

01 -
  • It tastes indulgent and buttery without any heavy cream or oil overload.
  • Your kitchen fills with the most comforting warm spice aroma that lingers for hours.
  • It comes together in 20 minutes, which means weeknight dinners stop feeling like a chore.
  • It pairs beautifully with literally anything, from curries to grilled chicken to simple roasted fish.
02 -
  • Don't let your spices cook too long or they'll taste burnt and bitter instead of warm and toasted; thirty seconds too long makes a real difference here.
  • The cauliflower will continue to soften slightly as it cools, so aim for tender-crisp when you remove it from heat because it keeps cooking from residual warmth.
03 -
  • Make extra and store it in the fridge for three days because cold turmeric cauliflower rice works beautifully as a lunch bowl base topped with a fried egg or some chickpeas.
  • If your cauliflower rice looks dry as you're cooking, don't panic; cover the skillet for the last minute and let the residual steam finish the job gently.
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