Turmeric Cauliflower Rice (Print version)

Riced cauliflower sautéed with golden turmeric and aromatic spices creates a light, vibrant side dish 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

→ 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 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.
07 - Taste and adjust seasoning if needed. Serve warm.

# Expert Tips:

01 -
  • It tastes intentional and warm, not like you're punishing yourself with vegetables.
  • You'll feel genuinely good after eating it, which matters more than you'd think.
  • Fifteen minutes from cutting board to table means weeknight dinners suddenly feel possible again.
02 -
  • The turmeric needs heat and fat to develop its full flavor—don't skip toasting it with the other spices or it tastes thin and medicinal.
  • Cauliflower releases water as it cooks, so if you're not careful with heat and timing, you'll end up with a soggy side dish instead of something with texture and presence.
03 -
  • If your cauliflower is watery, pat the riced pieces dry with a kitchen towel before cooking—this prevents steam from making everything mushy.
  • Cook on medium heat rather than high; it gives the cauliflower time to soften while the spices develop without anything burning or browning too dark.
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