Turmeric Cauliflower Rice Recipes

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

Ingredients

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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