Corn Free Turmeric Cauliflower Rice
Cauliflower rice done right is a genuinely satisfying swap, and this version earns its place on the table with bold, warming flavors rather than just riding on novelty. Fresh turmeric and ginger are the real stars here — grated straight from the root, they bring a brightness and depth that no powder can quite match. Coconut oil carries those aromatics beautifully, coating every grain of riced cauliflower in golden, fragrant goodness before it crisps at the edges in the skillet. For anyone navigating corn avoidance, this recipe is a natural fit — every ingredient is whole and unprocessed, with no starchy fillers, modified starches, or packaged seasoning blends that so often sneak corn derivatives into otherwise simple dishes. The technique of pressing moisture out of the riced cauliflower before cooking is a small step that makes a big difference, giving you fluffy, slightly golden pieces instead of a soggy pile. A squeeze of lemon and a handful of fresh cilantro at the end lift the whole dish and keep it feeling light. Serve it alongside grilled proteins, spoon a curry over the top, or eat it straight from the pan — it holds its own either way.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!