Gluten-free | No added fat | Low carb | Sugar-free
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.
- 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
- 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.
- 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.
- 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.
- 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.
- Serve the turmeric rice alongside the yoghurt and sprinkle with the chopped mint leaves.