Nitrate & Nitrite Free Turmeric Cauliflower Rice
Cauliflower rice gets a serious glow-up here, thanks to a fragrant base of fresh turmeric, ginger, and garlic cooked in coconut oil until everything smells absolutely incredible. The trick to getting that satisfying, fluffy texture is pressing the riced cauliflower in a kitchen towel before it ever hits the pan — it removes excess moisture so the edges turn lightly golden instead of steaming into mush. Fresh turmeric gives the whole dish a warm, earthy depth and a gorgeous golden color that makes it look far more impressive than the effort involved. Every ingredient in this recipe is whole and unprocessed, so there's no need to scrutinize labels for hidden additives or preservatives — what you see is exactly what you get. A squeeze of lemon and a handful of cilantro at the end brighten everything up and keep the flavors lively. It works beautifully as a base for curries, grilled proteins, or roasted vegetables, or honestly just on its own straight from the skillet.
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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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