Paleo Turmeric Cauliflower Rice
Cauliflower rice done right is a genuinely satisfying swap, and this version earns its place on the table through bold, fragrant flavor rather than just being a stand-in for something else. Fresh turmeric and ginger cooked in coconut oil create an aromatic base that turns every grain of riced cauliflower a gorgeous golden yellow. The key move — pressing the riced cauliflower in a kitchen towel before it hits the pan — is what separates fluffy, lightly crisped results from a soggy, steamed disappointment. Everything here is whole-food and grain-free by nature, so it fits neatly into a paleo approach without any substitutions or label-checking required. A squeeze of lemon and a handful of fresh cilantro at the end brighten the whole dish and balance the earthiness of the turmeric. Serve it alongside grilled meat, spoon a curry over the top, or eat it straight from the skillet — it holds up beautifully in every role.
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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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