Turmeric Lemongrass Cauliflower Rice
A healthy and delicious side dish with cauliflower rice, turmeric, lemongrass, coconut, onion, and cilantro. Pairs perfectly with chicken, salmon, or any meat, fish, or vegetarian protein source that you like!
- Prep Time: 10
- Cook Time: 15
- Total Time: 25 minutes
- Yield: 8 1x
- Category: Side dish
- Method: Stovetop
- Cuisine: Indian
Ingredients
Scale
- 1 tbsp coconut oil
- 1 red onion, diced
- 1 head cauliflower
- 1 tbsp turmeric
- 1 tbsp lemongrass paste or chopped fresh lemongrass
- 1/2 cup coconut flakes
- 1/2 cup fresh cilantro, chopped
- Salt and pepper
Instructions
- In a dutch oven or large pot, heat 1 tbsp coconut oil over medium-high heat. Add red onion and sauté until softened, about seven minutes.
- Meanwhile, break off cauliflower florets and place in a food processor. Pulse until a fine cauliflower "rice" forms. If you're processing in batches, use a large bowl to hold the already riced cauliflower (usually takes me no more than two batches in a full-size food processor).*
- Add cauliflower rice to pot and stir to combine with onions.
- Add remaining ingredients and stir to combine, adjusting the amount of salt and pepper to taste.
- Cover pot until everything is heated through, about 5-7 minutes, uncovering it to stir a couple times (this will keep the cauliflower rice from sticking to the bottom).
- Serve with more fresh cilantro if desired, and fresh cracked black pepper (also if desired, but highly recommended).
Notes
*Alternatively, you could purchase a few bags of pre-riced cauliflower from the grocery store.