Oh, this is yummy. Cauliflower rice in general is a delicious thing. Whether you love or hate cauliflower, you will like cauliflower rice. It does not taste like cauliflower at all, in fact it is very bland just like white rice. Plain, it is the perfect accompaniment for stir-frys and curry dishes alike, while if you add a few extra spices and vegetables you have yourself a delicious side! I’ve been creating a bunch of new side-dishes lately, and boy are my meals benefiting! In this rice, I added turmeric, lemon zest, and spring peas. It is a light, flavorful rice that you can feel good about eating, because it’s just a pile of veggies in disguise! Did I mention it takes less than 10 minutes to make, instead of over 40 minutes like regular rice?
Turmeric is a super-spice that not only adds amazing health benefits to this dish, but also gives it the gorgeous yellow-orange color. So what’s so amazing about turmeric? Apparently everything, but I’ll just name a few. It is a natural anti-inflammatory, contains powerful antioxidants, helps improve brain function, and can lower the risk of heart disease. Not only can it also prevent cancer, but turmeric may just even have the properties that treat cancer! How many of the foods you eat can make that claim?! To round off turmeric’s super-spice status, it has been proven to help fight depression and delay aging and age-related chronic illnesses. Basically, turmeric is the chia seed of the spice world.
A little goes a long way with turmeric when cooking with it, so don’t go dumping it all over everything because it is healthy! I use half of a teaspoon in this recipe and you really can’t taste it at all. Feel free to add more if you so desire. Other ways to use turmeric are adding a pinch to scrambled eggs, dressings, and dry rubs. I plan on finding new ways to incorporate this spice into my diet, so stay tuned for more turmeric recipes! For now enjoy this cauliflower rice dish 🙂
Lemon and Sweet Pea Cauliflower Rice
yield: 4-6 servings
1/2 large cauliflower
1 Tbsp coconut oil, olive oil, or pasture-raised butter
3 garlic cloves, minced
1/2-3/4 tsp tumeric
1 cup sweet peas (frozen are fine)
2 tsp lemon zest
salt and pepper, to taste
1. Remove the stems from the cauliflower and cut int into pieces. Wash thoroughly then lay out on a dish towel and gently pat dry.
3. Heat oil/butter in a pan over medium heat. Add the garlic and saute until it is fragrant, about 30 seconds. If you like your garlic crispy, continue cooking until the garlic starts to turn brown.
4. Add the cauliflower and cook for 3-4 minutes, or until cauliflower is al-dente. Season with salt and pepper to taste.