Citrus Free Turmeric Cauliflower Rice
Cauliflower rice gets a serious glow-up here, thanks to fresh turmeric and ginger cooked in coconut oil until the whole skillet smells incredible. The technique of pressing the riced cauliflower in a kitchen towel before cooking is the secret to getting those lightly golden edges instead of a soggy, steamed result. Garlic, turmeric, and ginger go into the pan first so their flavors bloom in the fat and coat every grain of cauliflower evenly — it's a small step that makes a big difference. The dish is naturally free from citrus in its base form, and the optional lemon juice is easy to leave out without losing any of the warmth or depth. Fresh cilantro stirred in at the end adds a bright, herby finish that keeps things lively without relying on any acidic squeeze. It works beautifully as a side for grilled proteins, a base for a grain bowl, or honestly just eaten straight from the pan.
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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)
Can be omittedlemon juice
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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