Turmeric Cauliflower Rice

Everything we cook serves a purpose on our plate.  Whether it's a main dish, side course, or stew/soup that serves as a full meal, it all gets thought out and comes together one way or another.  Today I am going to give you the key to unlocking a dish which will serve a very versatile role on your plate.  It can be a side dish or better yet, a great base for you to top with your favorite curry, stew, or meat dish.  Of course I am talking about cauliflower rice, and not just any cauliflower rice, but turmeric cauliflower rice!  Lets talk turmeric for a second.  Native to South Asia, this plant is used in many different types of dishes to bring out a unique earthy and slightly peppery taste.  Beyond that, turmeric has been know to be extremely good for you and provides many health benefits that you can review here.  Drum roll...and now for the recipe:  

Ingredients are as follows:  

• 1 head of cauliflower  
• 1/2 cup of red onions chopped  
• 3-4 cloves of garlic chopped 
• 3-4 tb coconut oil or olive oil  
• 1 tsp salt 
• 1 tsp black pepper 
• 2 tsp turmeric powder (available at your local South Asian supermarket) 

Step for preparation: 

• Cut the cauliflower head so that you are left with the florets and can discard the leaves and core 
• Put the florets into a food processor and grind them so they resemble the consistency of 'rice' 
• Another option is to drop the florets into a blender and add water to the top.  Then blend the florets until they look like 'rice' 

NOTE: Don't grind them too much because you will end up with paste instead!

• Heat a pot to medium heat and add the chopped onions with the coconut or olive oil and sauté until they are translucent 
• Add the garlic and stir for about a minute until it becomes fragrant - don't burn it! 
• Once the garlic is fragrant add the cauliflower rice (make sure you drain the water before putting it in the pot if you used the blender method) and stir so that the onions and garlic are evenly distributed and not left on the bottom of the pot 
• Add the salt, black pepper, and as Bob Marley would say, stir it up! 
• Add the turmeric and stir to ensure that it is evenly distributed and you see the color of all your cauliflower go from white to a deep orange-yellow color 

• Cover the pot with a lid, reduce the heat to low (20% heat) and cook for another 8-12 mins depending on how much cauliflower you have 
• Stir occasionally and perform a taste test.  It's ready when the cauliflower has softened and you can fluff it with a fork like you would fluff actual rice after it is cooked 

Hope you enjoy this recipe as much as I do.  The best part is, this is soooo easy to make.  If you have a head of cauliflower or florets, you can whip this up in no time!  Eat your cauliflower rice on the side or add your favorite curries and stews right on top of it.  BONUS TIP - garnish with fresh cilantro to take your taste buds to whole new level.  Check out the pictures below.

Sauteing the onions

Adding the cauliflower

Adding the salt, pepper, and turmeric

Ready to serve

Finished product