Turmeric Cauliflower Rice (Printable Version)

A vibrant, anti-inflammatory cauliflower rice dish featuring golden turmeric and aromatic spices—ready in just 20 minutes.

# What You Need:

→ Vegetables

01 - 1 medium head cauliflower (about 1.3 lb), 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 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 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. Taste and adjust seasoning if needed. Serve warm.

# Expert Advice:

01 -
  • It comes together in 20 minutes, leaving you time to actually sit down instead of fussing in the kitchen.
  • The turmeric gives you that golden warmth without any health-food blandness that makes you feel like you're eating cardboard.
  • One skillet, zero judgment, and it works as a side or sneaks under curry, grilled fish, or roasted vegetables without complaint.
02 -
  • Cauliflower releases moisture as it cooks, so don't cover the skillet or you'll end up with mushy rice instead of something with character.
  • The lemon juice at the end isn't a garnish, it's the thing that stops this from tasting healthy and makes it taste delicious.
03 -
  • Don't skip the step of toasting the spices—that extra minute of heat is where turmeric stops tasting like medicine and starts tasting like comfort.
  • If your cauliflower rice is too wet after processing, wrap it in a clean kitchen towel and gently squeeze out excess moisture before cooking so you get texture instead of mush.
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