March 23, 2017

Turmeric Cauliflower Rice

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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. Filled with garlic, spices and chopped pistachios, it’s dairy free, gluten free and vegan.

Turmeric Cauliflower Rice in a black skillet with a wooden spoon in the pan.

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 a big fan of regular rice, butttt I’m not convinced. 

ANYWAY. About a month or two ago, I finally decided to give it a whirl. And lo and behold, of course I loved it. 

So today, I’m finally sharing my favorite version to date – this turmeric cauliflower rice!

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.

Side angle view of Turmeric Cauliflower Rice in a skillet with a wooden spoon and beige napkin to the side.

Tips & Tricks For This Turmeric Cauliflower Rice

  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.

A white bowl filled with Turmeric Cauliflower Rice and a beige napkin underneath.

Additional Side Dish Recipes You Might Enjoy:

Did you make this recipe? Rate and review it down below! I’d love to hear from you.

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!

Turmeric Cauliflower Rice

Yield: about 4 servings
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. Filled with garlic, spices and chopped pistachios, it’s dairy free, gluten free and vegan.

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

Instructions

  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.
  3. 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.
  4. Taste and season with additional salt / pepper as desired. Sprinkle with the pistachios and green onions, then serve as desired!
Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 295Total Fat: 21gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 0mgSodium: 308mgCarbohydrates: 21gFiber: 9gSugar: 8gProtein: 11g

Nutrition data shown is an estimate provided by an online calculator and is for informational purposes only. It should not be considered a substitute for a medical professional’s advice.

© Ashley / Cook Nourish Bliss
Cuisine: Indian / Category: Side Dish
Dairy Free, Gluten Free, Grain Free, Recipes (ALL), Side Dish, Soy Free, Vegan, Vegetarian
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