Turmeric Cauliflower Rice

# What You'll Need:

→ Vegetables

01 - 1 medium head cauliflower (about 1.3 lbs), cut into florets

02 - 1 small onion, finely chopped

03 - 2 cloves garlic, minced

→ Spices & Seasoning

04 - 1 tablespoon olive oil or coconut oil

05 - 1 teaspoon ground turmeric

06 - 1/2 teaspoon ground cumin

07 - 1/4 teaspoon ground black pepper

08 - 1/2 teaspoon sea salt, or to taste

09 - Pinch of red chili flakes, optional

→ Finish & Garnish

10 - 2 tablespoons chopped fresh cilantro or parsley

11 - Juice of 1/2 lemon

# Directions:

01 - Place cauliflower florets in a food processor and pulse until the texture resembles rice grains. Work in batches if needed.

02 - Heat olive oil in a large skillet over medium heat. Add the chopped onion and sauté for 2 to 3 minutes until translucent.

03 - Add the minced garlic and cook for 30 seconds until fragrant.

04 - Stir in the ground turmeric, cumin, black pepper, and chili flakes if using. Cook for 1 minute to toast the spices.

05 - Add the riced cauliflower and salt. Stir well to coat evenly with the spices and cook for 5 to 7 minutes, stirring occasionally, until the cauliflower is tender but not mushy.

06 - Remove from heat. Squeeze over the lemon juice and toss with fresh cilantro or parsley.

07 - Taste and adjust seasoning if needed. Serve warm.

# Expert Advice:

01 -

It's ready faster than you can set the table, making weeknight dinners feel less rushed.
That turmeric does something magical—it tastes sophisticated but comes together in the simplest way possible.

02 -

If you cook the cauliflower too long it turns mushy and sad, so set a timer and don't wander off checking your phone.
Taste it before you serve it—salt and lemon juice change everything, and what tastes right in your kitchen might need adjustment based on your specific spices and produce.

03 -