Turmeric “Rice”

Gluten-free | No added fat | Low carb | Sugar-free 

Serves 2-3

Why it's delicious

Vibrant in colour and delightful in taste. A splash of turmeric helps to breathe life into cauliflower rice and can be served as a side dish with yoghurt and fresh herbs or as a base for flavoursome stews and braises. 

Ingredients

• 500 g raw cauliflower, sliced into florets
• ½ -1 tbsp ground turmeric
• ½-1 tbsp curry powder 
• Pinch nutmeg
• Himalayan salt and freshly ground black pepper
• Small handful dill leaves, finely chopped
• 125 g (4.4 oz) low-fat coconut yoghurt, optional
• Small handful mint leaves, finely chopped, optional

Method

1. Cut the cauliflower florets into small pieces and add them to a food processor. Depending on the size of your food processor, you may have to work in batches as you don’t want to overcrowd the bowl. Blend the cauliflower for 20-30 seconds or until it resembles rice. 
2. At this stage, you can store your cauliflower rice in the fridge for up to 3 days, or you can freeze it in zip lock bags in the freezer for up to 2 months. 
3. Microwave: To cook your turmeric rice, microwave on high, along with the turmeric, curry powder, and nutmeg. Cover in cling film for 3-4 minutes, and then season well with salt and pepper.
4. While the cauliflower cooks, make a herbed yoghurt (if using) by stirring the dill leaves through the coconut yoghurt. Season with a little salt and pepper to taste. 
5. Serve the turmeric rice alongside the yoghurt and sprinkle with the chopped mint leaves.