Macadamia Free Turmeric Cauliflower Rice
Golden, fragrant, and genuinely satisfying, this cauliflower rice is the kind of side dish that earns a permanent spot in your weeknight rotation. Fresh turmeric and ginger cooked in coconut oil create an aromatic base that turns humble riced cauliflower into something that feels almost luxurious. The trick of pressing the cauliflower in a kitchen towel before it hits the pan is what separates a soggy result from those beautifully golden, slightly crispy edges that make this dish so craveable. A squeeze of lemon and a handful of fresh cilantro at the end brighten everything up and keep the flavors lively. For anyone navigating tree nut concerns, this recipe is naturally free of the usual suspects — every ingredient here is straightforward, with no hidden nut oils or blended spice mixes to second-guess. It pairs beautifully with grilled proteins, curries, or anything that could use a vibrant, low-carb base.
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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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