Turmeric Cauliflower Rice (Printable)

Golden riced cauliflower with turmeric, cumin, and fresh herbs for a light, anti-inflammatory side dish 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

# 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 and release their aromatics.
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 Hints:

01 -
  • It tastes like actual comfort food, not a health compromise masquerading as dinner.
  • Twenty minutes total means you can pull together something restaurant-quality before anyone notices you're cooking.
  • The spices warm you from the inside out, which feels especially good on mornings when you need a gentle boost.
02 -
  • Don't over-process your cauliflower or it becomes mushy when cooked; you want distinct little grains that stay separate.
  • Toast your spices for those thirty seconds to a minute—it's the difference between pleasant and absolutely craveable.
03 -
  • For a deeper, nuttier flavor that feels more substantial, toast your cauliflower rice in a dry pan for two minutes before adding the oil and aromatics.
  • If your turmeric tastes bitter, you've cooked it too long; keep that toasting time to just one minute and your dish will taste warm and inviting instead.
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