Oats Free Turmeric Cauliflower Rice
Cauliflower rice gets a serious glow-up here, thanks to fresh turmeric, ginger, and garlic bloomed in coconut oil until deeply fragrant. The result is a vibrant, golden side dish with warm, earthy flavor and just enough brightness from a squeeze of lemon and a handful of cilantro. Pressing the riced cauliflower in a kitchen towel before cooking is the move that keeps everything light and slightly crispy at the edges rather than steaming into a soggy pile. Every single ingredient in this recipe is naturally free of grains and oats, so there's no label-scanning or substitution stress involved — it's just clean, whole-food cooking from start to finish. The technique is straightforward enough for a weeknight but the color and aroma make it feel like something special. It pairs beautifully with grilled proteins, curries, or anything that could use a fragrant, golden base instead of plain steamed rice.
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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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