Lemony Turmeric Cauliflower Rice — an easy, vibrant side that pairs well with almost any meal. This one-pot recipe comes together in about 15 minutes and features mustard seeds, garlic, turmeric and bright lemon. Vegan, gluten-free, grain-free and nut-free.
If you love turmeric lemon rice, this lighter version made with riced cauliflower is fluffy, golden and full of fresh lemon flavor. Grate the cauliflower, briefly sauté with spices, fluff and serve — it’s that simple. You may find yourself snacking on it before the meal even arrives.
You can grate cauliflower with a food processor (regular S blade or grater blade) or a large box grater. Frozen riced cauliflower also works—if using frozen, cook uncovered toward the end to avoid excess moisture and a mushy texture.
How to make fluffy cauliflower rice
- Grate the cauliflower evenly. If using a food processor, cut florets into similar sizes so they process uniformly.
- Avoid pressing or compacting the grated cauliflower before or after cooking — keep it loose.
- Fluff the riced cauliflower both before and after cooking to maintain a light texture.
- Cook just until tender; overcooking makes cauliflower mushy.
- If moisture levels are high, finish cooking uncovered to evaporate excess water. Adjust timing to suit your skillet and stove.
Turmeric Cauliflower Rice
Ingredients
- 1 tsp oil (see notes for oil-free)
- 1/2 tsp mustard seeds
- 8 curry leaves (optional)
- 1/3 cup finely chopped onion
- 2 cloves minced garlic
- 3/4 tsp turmeric
- 1/3 tsp red pepper flakes
- 2 tbsp lemon or lime juice, divided
- 1 tbsp water
- 1/2 tsp salt
- 3 cups cauliflower rice, loosely packed (thaw 10 mins if frozen)
- Cilantro and cayenne for garnish
- Optional add-ins: 1/4 cup peas, 1/4 cup roasted cashews
Instructions
- Chop cauliflower into roughly 1-inch pieces. Pulse in a food processor with the S blade or grater blade until riced, or use a large grater.
- Heat oil in a large skillet over medium heat. When hot, add mustard seeds and let them sputter. Add curry leaves if using, then the onion, garlic and a pinch of salt. Cook about 2 minutes.
- Stir in turmeric, red pepper flakes and optional peas. Cook 2 minutes more. (To make this a meal, you can add a cup of cooked chickpeas and adjust salt.)
- Mix 1 tbsp lemon juice with 1 tbsp water and add to the skillet, stirring briefly. Add the cauliflower rice and 1/2 tsp salt; toss to combine.
- Cover and cook 4–6 minutes until just tender. Fluff well. If using frozen cauliflower, uncover after 4 minutes and cook 1–2 minutes more to evaporate extra moisture.
- Add the remaining lemon juice to taste, then cilantro, black pepper and cayenne or curry powder if desired. Adjust salt, lemon and heat to taste. Serve immediately with curries or as part of a bowl.
Notes
Flavor variations:
Swap cumin seeds for mustard seeds, or use ground cumin or coriander with turmeric. Add garam masala at the end for a warm, spiced finish. You can also use turmeric and black pepper alone for a simpler flavor, or use curry powder with less lemon. Toss in quick-cooking chopped vegetables with the peas, then add cauliflower rice.
To add texture: Stir in toasted nuts just before serving.
Oil-free: Omit mustard seeds and sauté the onion in vegetable broth instead.
Nutrition values shown are per serving and are approximate.
Nutrition
Calories: 55 kcal, Carbohydrates: 9 g, Protein: 2 g, Fat: 1 g, Sodium: 330 mg, Potassium: 398 mg, Fiber: 2 g, Sugar: 3 g, Vitamin A: 50 IU, Vitamin C: 62.7 mg, Calcium: 34 mg, Iron: 0.7 mg
Nutrition information is automatically calculated and should be used as an approximation.