Ginger Turmeric Cauliflower Rice
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.
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
- 1 head of cauliflower
- 3 tbsp olive oil, divided
- 1 medium onion, diced
- 5 cloves garlic, minced
- 1 1/2 tbsp fresh grated ginger
- 2 tsp ground turmeric
- 1 1/4 tsp salt
- 1 tsp ground pepper
Slice the cauliflower head into four quadrants, and then cut out the central stem in the middle. Break or slice the florets into smaller pieces and place them in the bowl of food processor.
Pulse until the cauliflower florets are broken up into tiny pieces similar in size to rice. Depending on the size of your food processor you may need to repeat this process more than once until all of the cauliflower is processed. Set aside.
Heat 2 tbsp of olive oil in a large skillet over medium heat. Add onion, garlic, and grated ginger and cook, stirring occasionally, for 5-6 minutes or until the onion is golden. Once done, remove everything to a plate and set the skillet back on the stove.
Heat remaining 1 tbsp of olive oil in the skillet, set back over medium heat. Add cauliflower pieces to the skillet and stir. Add turmeric, salt, and pepper and stir to combine evenly. Cover and cook for 5 minutes, stirring occasionally, until the cauliflower pieces have become slightly tender and softened.
Add sauteed onion/garlic/ginger to the skillet with the cauliflower rice and stir to evenly combine. You may wish to keep the skillet over medium heat for a few minutes to reheat the onion mixture. Serve with parsley, green onions, or your favorite herbs for garnish.
Calories: 96kcal | Carbohydrates: 8g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Sodium: 506mg | Potassium: 279mg | Fiber: 2.5g | Sugar: 2.5g | Calcium: 20mg | Iron: 0.9mg