Citric Acid Free Turmeric Cauliflower Rice
Cauliflower rice gets a serious glow-up here, thanks to fresh turmeric and ginger that turn a simple vegetable into something genuinely craveable. Coconut oil carries the aromatics beautifully, and pressing the riced cauliflower dry before it hits the pan is the small step that makes the difference between soggy and perfectly golden. For anyone navigating a citric acid sensitivity, packaged rice alternatives and pre-seasoned grain blends can be a minefield of hidden additives — this one keeps things clean with whole, recognizable ingredients from start to finish. The lemon juice is listed as optional, which makes it easy to leave out entirely if you're being strict, without losing any of the dish's warmth or depth. Fresh cilantro stirred in at the end adds a bright, herby finish that feels restaurant-worthy without any extra effort. It comes together in one skillet and pairs well with just about anything you'd normally serve over a grain.
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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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