Turmeric Cauliflower Rice
Turmeric Cauliflower Rice. This is a delicious and easy side dish to add to any meal. This recipe is vegan, Gluten-free, Grain-free, Nut-free. Yuuuss this dish is basically free from everything except flavour!
Turmeric: This adaptogen spice has been used for medical and ceremonial purposes for over 4,000 years. High in flavonoids and with over 6,000 clinical studies attesting to its ability to protect and nourish the body. Turmeric improves circulation, reduces inflammation and protects the liver. It is most effective when combined with black pepper and/or fats.
Cauliflower: is a great source of vitamins K and C, a good source of folate (folic acid). Vitamin C – builds collagen, which forms body tissue and bone, and helps cuts and wounds heal. It can also help regenerate your skin due to containing glucoraphanin–an organic compound that is unique to broccoli and cauliflower.
1/2 tbs of coconut oil or ghee
1 cup chopped onion
2 cloves of minced garlic
1 tsp turmeric
1 tbsp water
1/2 tsp salt
3 cups cauliflower rice , loosely packed
Parsley for garnish
optional add ins: 1/4 cup peas
Chop the cauliflower into equal size 1 inch pieces and add to a food processor with regular s blade or grater blade and process in bursts of a few seconds to grate. Alternatively,, chop the cauliflower into large pieces and Grate the cauliflower using a large grater.
Heat oil in a large skillet over medium heat, when hot. Add onion, garlic and pinch of salt and mix. Cook for 2 minutes.
Add turmeric and optional peas and mix in. Cook for 2 mins.
Add 1-2 tbsp water to the pan. Mix for a few seconds. Add cauliflower and salt and toss well.
Cover and cook for 4 to 6 mins. Open the lid, fluff really well.
Add the remaining lemon juice to taste, parsley, some black pepper,. Taste and adjust salt, add lemon (optional) and heat. Serve immediately or put in the fridge for up to 4 days.