Turmeric Cauliflower Rice Recipes

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CAULIFLOWER RICE



Cauliflower Rice image

Don't overcrowd the food processor with florets or you might end up with cauliflower "rice" that's a mix of too-big pieces and mush. Work in batches and keep the pulses short.

Provided by Claire Saffitz

Categories     Bon Appétit     Side     Cauliflower     Wheat/Gluten-Free     Vegetarian     Vegan     Dairy Free     Quick and Healthy     Healthy     Quick & Easy

Yield 4 servings

Number Of Ingredients 4

1 small or 1/2 large head of cauliflower, coarsely chopped (about 7 cups)
4 Tbsp. extra-virgin olive oil, divided
Kosher salt, freshly ground pepper
Coconut-Turmeric Relish (for serving; optional)

Steps:

  • Working in 2 batches, pulse cauliflower in a food processor until pieces are about the size of a grain of rice (some smaller and some larger is fine).
  • Heat 2 Tbsp. oil in a large skillet over medium-high. As soon as oil is shimmering, add half of cauliflower and cook, tossing often, until golden in spots and tender but not mushy, about 3 minutes. Season with salt and pepper and transfer to another medium bowl. Wipe out skillet and repeat with remaining oil and cauliflower. Let cool slightly before serving.
  • If using relish, add to cauliflower and toss to coat. Season with more salt and pepper.

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