High Fructose Corn Syrup Free Turmeric Cauliflower Rice
Cauliflower rice gets a serious glow-up here, thanks to fresh turmeric, ginger, and garlic cooked in coconut oil until deeply fragrant and golden. The technique of pressing moisture out of the riced cauliflower before it hits the pan is the secret to getting those lightly caramelized edges instead of a soggy, steamed result. Every ingredient in this dish is whole and unprocessed, which means you can skip the label-reading anxiety that comes with packaged rice blends, seasoning mixes, and bottled sauces that so often sneak in unwanted sweeteners. Fresh lemon juice and cilantro stirred in at the end brighten everything up and keep the flavors clean and vibrant. It works beautifully as a base for curries, grilled proteins, or roasted vegetables, and it comes together in one skillet with almost no cleanup. If you've been skeptical about cauliflower as a rice substitute, the golden color and warm, earthy aroma of this version might just change your mind.
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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)
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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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