Brazil Nut Free Turmeric Cauliflower Rice
Golden, fragrant, and packed with bold flavor, this cauliflower rice is the kind of side dish that quietly steals the show. Fresh turmeric and ginger give it a warm, earthy depth that dried spices simply can't match, while coconut oil adds a subtle richness that ties everything together. The trick of pressing the riced cauliflower in a kitchen towel before cooking is what separates a fluffy, lightly golden result from a soggy disappointment — don't skip it. A quick sear in a hot skillet gets those edges just caramelized enough to make each bite interesting. A squeeze of lemon and a handful of fresh cilantro at the end brighten the whole thing up beautifully. Every ingredient here is naturally free from tree nut concerns, so there's no label-scanning or substitution stress — just clean, wholesome cooking from start to finish.
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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)
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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