Ginger Turmeric Cauliflower Rice

Name: Ginger Turmeric Cauliflower Rice
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: 1 head cauliflower; 3 Tablespoons olive oil (divided); 1 medium onion (diced); 5 cloves garlic (minced or pressed); 1 ½ Tablespoons freshly grated ginger; 2 teaspoons ground turmeric; 1 teaspoon salt; 1 teaspoon ground pepper

Jump to Recipe Print Recipe

Ginger turmeric cauliflower rice is a healthy side dish that’s not lacking in flavor! Fresh ginger, garlic, and turmeric flavor this easy low-carb and lower-calorie recipe. Serve alongside chicken, fish, tofu, or your favorite protein, and top with the herbs of your choice.

Ginger turmeric cauliflower rice in a pan garnished with greens.

One blog recipe that has been a hit right off the bat is turmeric coconut basmati rice. After getting a few comments from inquiring minds wanting to know if cauliflower could be subbed in for the basmati rice in that recipe, I thought to myself a) that sounds delicious, and b) doing a straight substitution in that recipe would likely yield soggy turmeric cauliflower rice from all the liquid. No good.

So here it is in all its glory: ginger turmeric cauliflower rice. Just as vibrant and flavorful as its inspiration, but low-carb and lower calorie to boot.

Why This Recipe Works

Despite what some might say, cauliflower rice just isn’t exactly like rice rice. While the resemblance isn’t far off, you will be able to tell that you’re eating a healthier version of rice. However with a few steps, this turmeric cauliflower rice recipe achieves a fluffy texture that isn’t soupy or soggy with a bright flavor (and color) to boot.
This recipe produces minimal dishes. While yes, the food processor gets involved to break down the cauliflower, the same pan is used to saute both the onion/garlic/ginger and the cauliflower rice components, and then for final assembly.
Briefly sautéing the cauliflower mellows out the “raw crucifer-y” flavor big time, and is definitely worth the little bit of extra work!

Recipe Ingredients

Cauliflower: This turmeric cauliflower rice recipe uses one whole head of cauliflower, though it can pretty easily be scaled down if you have less. The amount of cauliflower doesn’t have to be super precise, so for convenience, you can use anywhere between a twelve- and sixteen-ounce package of cauliflower florets or riced cauliflower.
Ginger: Fresh ginger provides a more pungent flavor burst than dried, ground ginger. For convenience I rinse whole ginger root segments, dry well, and then stick them in the freezer. When needed for a recipe, I simply grate as much as is needed right from frozen — no peeling necessary!
Garlic: Five cloves of garlic certainly lends a noticeable garlic flavor here, though you don’t have to use that much if you’re not head over heels for garlic like I am.

Step-by-Step Instructions

Start by cutting the cauliflower into florets. Remove the leaves and bottom stem, then cut the head into quadrants. Cut out the thick central stem and cut/separate out the florets. Place the florets in the bowl of a food processor.
Process until the cauliflower is broken up into tiny bits around the size of rice grains, stopping to scrape down the sides and stir it all up so it pulses evenly. Depending upon the size of your food processor, you may need to do this part in batches.

Whole cauliflower florets in the bowl of a food processor.

Riced cauliflower in the bowl of a food processor.

Now pour 2 tablespoons of olive oil into a large pan set over medium heat. Once heated, add the onion, minced or pressed garlic, and grated ginger and saute, stirring occasionally, for 5-6 minutes or until the onion is becoming golden. Transfer the onion/garlic/ginger to a plate and place the pan back on the stove over medium heat.
Add the remaining 1 tablespoon of olive oil and the riced cauliflower and give it a big stir to coat everything.

Sauteed onion, garlic, and ginger in a large pan.

Riced cauliflower sauteed in olive oil in a large pan.

Add the turmeric, salt, and pepper and stir well to be evenly dispersed.
Cover the pan and saute the turmeric cauliflower rice for 5 minutes, stirring a few times throughout, until the cauliflower has become slightly tender. Stir in the sauteed onion/garlic/ginger.

Riced cauliflower and spices in a large pan.

Turmeric cauliflower rice in a large pan.

At this point take a taste and adjust the seasonings to your taste. Garnish with sliced green onions, sriracha or whatever, really, and it’s all ready to serve.

Expert Tips

If you don’t have a food processor, you can grate the whole cauliflower using a box grater.
When pulsing the cauliflower, use short bursts and stop frequently to scrape down the sides and move the cauliflower pieces from the bottom to the top. This way you don’t get over-processed, mushy areas while larger pieces remain.
This turmeric cauliflower rice recipe is very versatile. The sky’s the limit as far as toppings and extra flavors. A drizzle of sriracha will make it spicy, and you can top it with whatever herbs you like – parsley, mint, basil, etc. All would be compatible flavors.

A small bowl of turmeric cauliflower rice with a fork.

Recipe FAQs

How do you keep cauliflower rice from becoming soggy?

Be sure to saute the riced cauliflower for 5 minutes or so, or until it becomes just slightly tender. Cooking it for too long or using too much oil can cause it to become too wet and soft.

What to serve with turmeric cauliflower rice?

Vegetarian proteins, such as air fryer tofu or crisp baked tofu, make wonderful main dish pairings with complementary flavors. Simple grilled chicken or baked salmon are also good ideas.

How long does it keep?

This cauliflower rice will keep refrigerated for 3-4 days.

If you’ve enjoyed this recipe, I’d love for you to leave a star rating in the recipe card and/or a comment review below!