Dare we say it? Cauliflower rice is just as easy to make as regular rice–and it’s certainly faster than brown rice. Much like zoodles, cauliflower rice is a wonderful substitute for grains and it makes it easy to get in more veggies. Even picky eaters won’t mind cauliflower dressed up as rice, and it can be a great substitute for low-carb or paleo meals.
Cauliflower takes on the texture of rice when finely chopped in a food processor. It can be flavored in infinite ways and used in all kinds of dishes from stir fry to “fried rice” to salads in place of rice, couscous, quinoa, or other grains. Here, we sauté it with onion, garlic, and turmeric for a flavorful and light side dish that acts like a starch. Don’t let its appearance fool you, this dish is actually a vegetable.
To make cauliflower rice, put washed cauliflower florets into a food processor and chop until the pieces are about the size of couscous or short-grain rice. You may need to do this in batches depending on the size of your cauliflower or recipe. Heat a frying pan over medium heat and add up to a quarter cup of vegetable oil. Cook onion and garlic, stirring occasionally, until they are soft and starting to brown, about 10 minutes. Add in the salt, lemon zest, and turmeric and stir until fully incorporated. Stir in the cauliflower and cook with frequent stirring until it’s softened, about 8 to 10 minutes.
This turmeric cauliflower rice makes the perfect bed for grilled chicken or fish. It’s also great for adding flavor (and a punch of color) to a Mediterranean-inspired plate.
