Learn how to make riced cauliflower with turmeric following my Turmeric Cauliflower Rice recipe! It is delicious, keto-friendly, gluten-free, and wholesome.
Trim cauliflower into small pieces, then wash it under cool running water. Drain and let it dry for a few minutes.
1 medium head of Cauliflower
Using a food processor, pulse the cauliflower into fine rice-sized granules, about 10-15 pulses. Pick out any larger pieces if there are any left behind. It's best to work in batches of 1-2 inch florets of cauliflower for evenly sized rice.
Wash and peel carrots. Dice into small cubes. Add olive oil to a frying pan over medium heat. Once hot, add the carrots and begin to fry them.
2 medium carrots, 1 Tablespoon olive oil
Once the carrots are nicely fried, add the riced cauliflower along with salt, pepper, and turmeric. Keep frying until the mixture is golden brown in the pan.
1 teaspoon salt, ½ teaspoon black pepper, ½ teaspoon Turmeric
Top with spring onions and serve hot. Enjoy!
1 medium spring onion
Notes
When pulsing your cauliflower, try to work in batches keeping the cauliflower more or less the same size.
Let your cauliflower dry thoroughly after washing it before cooking.
If you don't have a food processor, use a large hole cheese grater or sharp knife to finely chop your cauliflower.
About 3 minutes or so over medium heat with just a bit of oil is enough to cook your riced cauliflower. Do not cook it for too long or with too much oil, or you risk it will become soggy.