Turmeric Cauliflower Rice (Printable Version)

Vibrant golden cauliflower rice with aromatic turmeric, cumin, and fresh citrus. A light anti-inflammatory side ready in 20 minutes.

# What You'll Need:

→ Vegetables

01 - 1 medium head cauliflower (about 21 oz), 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:

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. Taste and adjust seasoning if needed. Serve warm.

# Expert Insights:

01 -
  • It tastes nothing like rabbit food, despite being a vegetable masquerading as rice with warm, earthy spices that actually satisfy.
  • Twenty minutes total means you can pull this together while your main course is still cooking, making weeknight dinners feel less chaotic.
  • The anti-inflammatory turmeric becomes your secret weapon when you need something nourishing that doesn't feel like deprivation.
02 -
  • Wet cauliflower rice will make your dish soggy; pat the florets dry after cutting if they seem damp, which changes everything about the final texture.
  • Medium heat is your friend here; high heat burns the spices and makes them taste bitter instead of warm and inviting.
03 -
  • Cook this right before serving rather than holding it warm; the cauliflower continues softening and loses that slight firmness that makes it special.
  • If your turmeric tastes dusty or stale, your spice jar has been open too long; replace it because fresh spices change the entire personality of this dish.
Go Back