Turmeric Cauliflower Rice

As someone who absolutely loves cauliflower, I’m still not entirely sure why I held out on trying cauliflower rice for so so long.

I’d say it’s because I’m also a big fan of regular rice, butttt I’m not convinced. Let’s be real – it’s probably more than likely due to my ability to be oddly stubborn when it comes to certain things. <— Can you hear my husband laughing? That would be over my use of the word certain.

Shake up your side dish routine with this flavorful turmeric cauliflower rice! Simple, healthy and low in carbs, it’s a great make-ahead recipe!

ANYWAY! About a month or two ago, I finally decided to give cauliflower rice a whirl. And lo and behold, of course I loved it. Which really should come as no surprise considering I also love this creamy mashed cauliflower … as well as regular mashed potatoes. See, stubbornness.

But! I’m breaking free and finally sharing today’s recipe for turmeric cauliflower rice … aka my favorite version to date (!!).

I mean, that color alone, no??

Despite the fact that I’m pretty sure this is the first recipe I’ve ever posted using turmeric, it’s a little gem of a spice that I use frequently in my kitchen. Well-known for it’s anti-inflammatory health benefits, it has an earthy, almost peppery taste that adds loads of flavor to any dish.

But! If you’re not into turmeric, just leave it out! The base recipe for this “rice” is my go-to and it’s still fantastic without the spice!

It’s easy, it’s quick and it makes for a most excellent meal prep kind of dish!

Shake up your side dish routine with this flavorful turmeric cauliflower rice! Simple, healthy and low in carbs, it’s a great make-ahead recipe!

So, let’s move on to some tips & tricks for the recipe.

  1. While you can absolutely grate the cauliflower by hand, I find that it is just much easier (and so much faster!) to use a food processor to make the “rice.” Depending on the size of your food processor, you may need to process the florets in batches. In mine, all the florets jussssst fit in one shot. But again, it will depend on yours.
  2. So, after we “rice” the cauliflower in the food processor, we cook it in a skillet until tender and sort of toasted, if you will. There will be tiny brown flecks on the bottom of the pan … which I think add an almost sort of nuttiness to the rice. You can cook the cauliflower for a bit less time, but I find that this way adds that extra boost of flavor!
  3. I’m super partial to garnishing this dish with some pistachios and green onions (so good!!), but you could absolutely top in some other way (or not at all).
  4. And finally, I’ve already mentioned this, but this rice is a great meal prep dish – it keeps for several days in the fridge in an airtight container.

This rice … with these maple roasted vegetables … plus a protein of choice??? That would be one of my favorite make-ahead lunch / dinner options as of late! ♡

Shake up your side dish routine with this flavorful turmeric cauliflower rice! Simple, healthy and low in carbs, it’s a great make-ahead recipe!

Yield: about 4 servings

Turmeric Cauliflower Rice

Prep Time:10 minutes

Cook Time:15 minutes

Total Time:25 minutes

Shake up your side dish routine with this flavorful turmeric cauliflower rice! Simple, healthy and low in carbs, it’s a great make-ahead recipe!

Ingredients:

  • 1 large head cauliflower (about 2 ½ pounds), cut into florets
  • 1 ½ tablespoons olive oil
  • 1 medium-large shallot, minced
  • 2 large cloves garlic, minced
  • ¾ teaspoon ground turmeric
  • ¼ teaspoon salt
  • ⅛ to ¼ teaspoon pepper, to taste
  • chopped pistachios, for garnish
  • thinly sliced green onion, for garnish

Directions:

  1. Add the cauliflower florets to the bowl of a food processor. Pulse until “riced” – it will look sort of like the texture of couscous. Set aside. {Depending on the size of your food processor, you may need to do this in batches.}
  2. Add the olive oil to a large nonstick skillet set over medium heat. When hot, add in the shallot and cook for about 2 minutes, until soft. Add in the garlic and turmeric and cook for 45 seconds to 1 minute, stirring frequently, until fragrant. Add the riced cauliflower, salt and pepper to the skillet. Cook, stirring occasionally, for about 8 to 10 minutes, until the cauliflower is soft and there are small brown bits on the bottom of the pan. Remove from the heat. Taste and season with additional salt / pepper as desired. Sprinkle with the pistachios and green onions, then serve as desired!

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