This seasoned cauliflower rice gets it’s beautiful color from fresh turmeric root and is a great low carb side dish.
Just like in fashion, there are trends in food. But unlike, fashion, the food trends I am seeing now makes me proud. I am seeing more people eat less processed foods and more whole foods.
There are so many creative bloggers out there coming up with innovative ways to eat their vegetables. And I’m all on board with that!
Now with every food trend, there comes education, or lack there of. Choosing not to eat gluten-free can be a choice for some, but a necessity for others. Food allergies and sensitivities are real for many people.
And with diets, there are so many options to choose from it can make your head spin.
Why you should try this recipe
The low-carb diet is a terrific way to lose weight. Then you have the Paleo dieters who take it to a whole other level. Both encourage eating more vegetables and less processed foods.
So whether you are low-carbing or just trying to eat more vegetables, I have a terrific recipe for you. One fun trend in food is cauliflower rice. Basically, you take a head of cauliflower, chop it into big pieces and pulse it in the food processor until it resembles coarse rice.
A quick sauté and you have a low carb, paleo-friendly, vegetable based rice.
You know cauliflower rice has hit main stream when you go to Trader Joe’s and see a bag of already made cauliflower rice – no food processor needed. Easy peasy.
If a plate of cooked cauliflower doesn’t sound appetizing to you, let’s discuss the real secret to enjoying healthy eating. It’s all about the flavor. Bland food, whether its a bland steak or bland vegetables, is not appetizing to anyone.
I found some fresh turmeric root and decided to try it. Since I always used dried turmeric in my Persian cooking, it’s a staple in the Persian pantry, I was eager to try fresh. The flavor is more mild, but the golden color is still very distinct.
Fresh turmeric is related to the ginger root. You need to remove the peel and grate the flesh when you add it to your cooking. The color is much more vibrant and the flavor is more pungent and a bit peppery when compared to its dried counterpart.
With the addition of cumin, fresh cilantro, green onions and a squeeze of lime, and this spice cauliflower rice is definitely not boring.
Ingredients you need
- Cauliflower: You can make cauliflower rice with any color of cauliflower. White is the cheapest. You can also buy already rice cauliflower to save a step.
- Extra virgin olive oil: Olive oil adds flavor while you cook the cauliflower. You can use a mild or peppery oil.
- Turmeric root: Don’t let the yellow color fool you. Do NOT substitute turmeric for saffron or vice versa. These are completely different flavor profiles. You can use powdered turmeric.
- Onion: I used regular brown onions. You can also use sweet vidalia onions, too.
- Lime juice: You can use fresh or bottled lime juice.
- Seasonings: Cumin, kosher salt and black pepper
- Fresh herbs: Fresh herbs give so much more flavor than dried. I used cilantro and green onions, but you can swap out with parsley if you do not like cilantro.
1. Separate or cut cauliflower florets and place in a food processor with a sharp blade. Pulse until florets are chopped into small pieces, resembling coarse rice. Do not over blend or cauliflower will turn to mush.
2. Transfer the cauliflower rice to another bowl, as needed. Work in batches to process the cauliflower and do not overfill the food processor bowl while pulsing.
3. In a large skillet over medium-high heat, heat olive oil, then add onion and sauté for 2 minutes. Stir in cauliflower rice with the onions and cook until it just starts to soften, about 5-8 minutes.
4. Stir in turmeric and lime juice until mixed thoroughly and rice is uniformly golden. Season rice with salt, cumin and black pepper.
5. Transfer rice to serving platter and top with cilantro and green onions.
Recipe tips and FAQs
Turmeric is really taking off in the food world as people are learning about it’s amazing health benefits. It is believed to be a natural anti-inflammatory and contain cancer-fighting properties. There are turmeric teas, tonics and soups that are calling my name to sample and experiment with.
Have you tried fresh turmeric root? What is your favorite way to enjoy this wonderful root?
- 1 head of cauliflower
- 1 TBS extra virgin olive oil
- ¼ cup onion, finely chopped
- 1 TBS turmeric, fresh, grated
- 1 TBS lime juice
- ½ teaspoon kosher salt
- ½ teaspoon cumin
- ¼ teaspoon black pepper, ground
- 2 TBS cilantro, fresh, chopped
- 2 TBS green onions, chopped
- Remove leaves from the head of the cauliflower.
- Separate or cut cauliflower florets and place in a food processor with a sharp blade. Pulse until florets are chopped into small pieces, resembling coarse rice. Do not over blend or cauliflower will turn to mush.
- Transfer the cauliflower rice to another bowl, as needed. Work in batches to process the cauliflower and do not overfill the food processor bowl while pulsing.
- In a large skillet over medium-high heat, heat olive oil, then add onion and sauté for 2 minutes.
- Stir in cauliflower rice with the onions and cook until it just starts to soften, about 5-8 minutes.
- Stir in turmeric and lime juice until mixed thoroughly and rice is uniformly golden.
- Season rice with salt, cumin and black pepper.
- Transfer rice to serving platter and top with cilantro and green onions.
Serving Suggestions: Serve with your favorite roast, chicken or seafood.
Cooking Tips: This is a very forgiving dish to adjust the seasoning to your preferences.
Amount Per Serving: Calories: 53Total Fat: 3gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 209mgCarbohydrates: 6gFiber: 3gSugar: 3gProtein: 2g
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