Rice Free Turmeric Cauliflower Rice
Cauliflower steps in as the star here, pulsed or grated down to tender, rice-sized pieces that soak up every bit of the golden, aromatic base. Coconut oil, fresh turmeric, garlic, and ginger come together in a hot skillet to build a fragrant foundation that makes the whole dish smell incredible before you've even added the main ingredient. Pressing the moisture out of the cauliflower before cooking is the small but crucial step that gives you lightly golden edges instead of a soggy pile — don't skip it. The result is a vibrant, satisfying side that works alongside almost anything you'd normally serve over a grain. A squeeze of lemon and a handful of fresh cilantro at the end brighten the earthy warmth of the turmeric and ginger beautifully. It's the kind of dish that genuinely earns a spot in your regular rotation, not just as a workaround but because it's flat-out delicious.
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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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