A vibrant, anti-inflammatory side featuring riced cauliflower with golden turmeric and aromatic spices. Light, flavorful, and naturally healthy.
# What You Need:
→ Vegetables
01 - 1 medium head cauliflower (about 1.3 pounds), 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, working in batches as needed.
02 - Heat olive oil in a large skillet over medium heat. Add chopped onion and sauté for 2 to 3 minutes until translucent.
03 - Add minced garlic and cook for 30 seconds until fragrant.
04 - Stir in ground turmeric, cumin, black pepper, and chili flakes if using. Cook for 1 minute to release spice aromas.
05 - Add riced cauliflower and salt. Stir well to coat evenly with spices and cook for 5 to 7 minutes, stirring occasionally, until cauliflower is tender but not mushy.
06 - Remove from heat. Squeeze lemon juice over the mixture and toss with fresh cilantro or parsley. Taste and adjust seasoning as needed.
07 - Transfer to serving dish and serve warm.
