Turmeric Cauliflower Rice (Printable)

Vibrant riced cauliflower seasoned with golden turmeric and aromatic spices for a light, healthy 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

# How To Make It:

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 flavors.
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 like comfort food but leaves you feeling light and energized, not weighed down.
  • The golden turmeric hue alone makes it feel fancy enough for guests, yet it takes barely longer than boiling water.
02 -
  • Don't skip the lemon—I learned this the hard way; without it, the dish tastes muted and one-dimensional, but the acid transforms it into something bright and crave-worthy.
  • Overcooking cauliflower rice turns it mushy and watery; keep the heat at medium and your timing tight, and you'll have something with actual texture.
03 -
  • Toast your ground spices in a dry skillet for 30 seconds before adding oil—it intensifies their flavor in ways that skipping this step never achieves.
  • Taste constantly as you cook; turmeric's earthiness can mask how much salt you actually need, so trust your palate more than the recipe.
Go Back