Vegan Turmeric Cauliflower Rice
Cauliflower rice can sometimes feel like a sad substitute, but this version earns its place on the plate in its own right. Fresh turmeric and ginger cooked in coconut oil create an aromatic base that turns every grain a gorgeous golden yellow, making this as visually striking as it is flavorful. The trick of pressing the riced cauliflower in a kitchen towel before cooking is what separates fluffy, lightly golden results from a soggy, steamed mess — it's a small step that makes a big difference. Coconut oil, fresh aromatics, and a bright finish of lemon juice and cilantro mean every ingredient here is naturally plant-based with zero compromises or swaps required. It works beautifully as a side alongside curries, stir-fries, or grain bowls, and it comes together in a single skillet with minimal cleanup. Whether you're cutting back on grains or just looking for something a little more exciting than plain steamed veg, this one genuinely delivers.
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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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