Cashew Free Turmeric Cauliflower Rice
Golden, fragrant, and genuinely satisfying, this cauliflower rice gets its warmth from fresh turmeric and ginger rather than any spice blend that might hide unwanted ingredients. Coconut oil carries the aromatics beautifully, coating every grain-sized piece of cauliflower in a rich, earthy glow that looks as stunning as it tastes. The trick of pressing the riced cauliflower in a kitchen towel before cooking is what separates a fluffy, lightly golden result from a soggy, steamed disappointment — don't skip it. A quick sear in a hot skillet lets the edges caramelize just enough to give the dish real texture and depth. A squeeze of lemon and a handful of fresh cilantro at the end brighten everything up and keep the flavors lively. It works as a side for grilled proteins, a base for a grain bowl, or honestly just eaten straight from the pan — no judgment here.
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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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