Turmeric Cauliflower Rice
User Reviews
5
Turmeric Cauliflower Rice
Description
Fresh cauliflower is grated or pulsed in a food processor until it resembles rice grains. The dish begins by heating oil and tempering mustard seeds until they sputter, then adding curry leaves and aromatics like onion and garlic with a pinch of salt. Turmeric and red pepper flakes are stirred in to color and flavor the base. After adding lemon juice mixed with water, the cauliflower rice and salt are added and cooked covered for several minutes until tender but still fluffy. The lid is removed towards the end to evaporate extra moisture, especially if frozen cauliflower is used.
The turmeric provides a warm, slightly bitter earthiness balanced by the brightness of lemon juice. The mustard seeds and curry leaves contribute mild nutty and herbal notes characteristic of South Asian cooking, while red pepper flakes add gentle heat. Optional add-ins like green peas and roasted cashews give a mix of sweet pops and crunchy texture. Garnishes such as cilantro and cayenne pepper can enhance freshness and spice.
Turmeric Cauliflower Rice works well as a side dish to accompany a variety of main courses. It can be adapted with different seeds or spice blends and served with cooked chickpeas or other legumes for a more complete meal. The recipe also offers an oil-free option by skipping the mustard seeds and sautéing the onion in broth instead.
Ingredients
- 1 tsp neutral cooking oil see notes for oilfree, generic cooking oil
- 1/2 tsp mustard seeds
- 8 curry leaves ,optional
- 1/3 cup onion finely chopped
- 2 cloves garlic minced
- 3/4 tsp Turmeric
- 1/3 tsp red pepper flakes
- 2 tbsp lemon juice divided, or lime juice
- 1 tbsp water
- 1/2 tsp salt
- 3 cups cauliflower rice , loosely packed, thawed for 10 mins if frozen
- cilantro for garnish
- cayenne pepper for garnish
- peas optional add ins, 1/4 cup each, roasted cashews
- cashews optional add ins, 1/4 cup each, roasted cashews
Instructions
- Chop the cauliflower into equal size 1 inch pieces and add to a food processor with regular s blade or grater blade and process in bursts of a few seconds to grate. Alternatively,, chop the cauliflower into large pieces and Grate the cauliflower using a large grater.
- Heat oil in a large skillet over medium heat, when hot, add mustard seeds and let them start to sputter. Add curry leaves and mix. Add onion, garlic and pinch of salt and mix. Cook for 2 minutes.
- Add turmeric and pepper flakes and optional peas and mix in. Cook for 2 mins. (You can also add a cup of cooked chickpeas, some more salt to make this a meal).
- Mix 1 tbsp lemon juice and 1 tbsp water and add to the skillet. Mix for a few seconds. Add cauliflower and salt and toss well.
- Cover and cook for 4 to 6 mins. Open the lid, fluff really well. (If using frozen, open the lid after 4 mins and continue to cook uncovered for another 1-2 mins to help the extra moisture evaporate)
- Add the remaining lemon juice to taste, cilantro, some black pepper, cayenne or curry powder if you wish. Taste and adjust salt, lemon and heat. Serve immediately with Curries, or add to Bowl meals.
Notes
- Try swapping mustard seeds for cumin seeds or use garam masala for a different spice profile.
- Add chopped quick-cooking vegetables alongside peas and cook briefly before adding cauliflower rice.
- For an oil-free version, sauté onions in broth instead of oil and omit mustard seeds.
- Use lemon or lime juice to add brightness at the end of cooking.
- Frozen cauliflower should be thawed and cooked uncovered briefly to reduce excess moisture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 55 kcal
% Daily Value*
| Calories | 55kcal | 3% |
| Carbohydrates | 9g | 3% |
| Protein | 2g | 4% |
| Fat | 1g | 2% |
| Sodium | 330mg | 14% |
| Potassium | 398mg | 8% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 50IU | 1% |
| Vitamin C | 62.7mg | 70% |
| Calcium | 34mg | 3% |
| Iron | 0.7mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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