BHA & BHT Free Turmeric Cauliflower Rice
Cauliflower rice done right is a genuinely satisfying swap, and this golden, fragrant version earns its place on the table without any compromise on flavor. Fresh turmeric and ginger do the heavy lifting here, giving the dish a warm, earthy depth that dried spices simply can't match — and because everything comes straight from whole, unprocessed ingredients, there's no need to squint at a label wondering what's hiding in the fine print. Coconut oil brings a subtle richness that ties the aromatics together beautifully as they bloom in the pan. The trick of pressing moisture out of the riced cauliflower before cooking is what gets you those lightly golden edges instead of a soggy pile, so don't skip that step. A squeeze of lemon and a handful of fresh cilantro at the end brighten the whole thing up and make it feel almost restaurant-worthy. It works as a base under a curry, alongside grilled proteins, or honestly just on its own straight from the skillet.
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Learn more →Ingredients
4 servings
- 1 medium head cauliflower (about 2 lbs), cut into florets
- 2 tbsp coconut oil
- 3 cloves garlic, minced
- 1 tbsp fresh turmeric, peeled and finely grated
- 1 tsp fresh ginger, peeled and finely grated
- ½ tsp salt, plus more to taste
- 2 tbsp fresh cilantro, roughly chopped (optional)
- 1–2 tsp fresh lemon juice (optional)
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Instructions
- 1
Working in two batches, pulse the cauliflower florets in a food processor until broken down into pieces roughly the size of rice grains, about 8–10 short pulses. Alternatively, grate the florets on the large holes of a box grater. Spread the riced cauliflower on a clean kitchen towel and press firmly to remove excess moisture.
- 2
Heat the coconut oil in a large (12-inch) skillet over medium heat until shimmering. Add the garlic, turmeric, and ginger and cook, stirring constantly, until fragrant and the garlic is just softened, about 1 minute. Watch closely — the garlic can color quickly.
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