When finely chopped in a food processor, cauliflower takes on the texture of rice and can be flavored in infinite ways. Here, we sauté it with onion, garlic, and turmeric for a light and flavorful side dish that acts like a starch but is actually a vegetable.
1 large head cauliflower (2 1/2 lbs.), trimmed and cut into large chunks
1/4 cup vegetable oil
1 medium onion, chopped
2 garlic cloves, minced
1 teaspoon turmeric
1 1/2 teaspoons kosher salt
Zest of 1 lemon
1/4 cup chopped cilantro
How to Make It
Pulse cauliflower in four batches in a food processor until finely chopped (to create pieces about the size of couscous). Set aside.
Heat oil in a 12-in. frying pan over medium heat. Add onion and garlic and cook, stirring occasionally, until softened and starting to brown, about 10 minutes. Stir in turmeric, salt, and lemon zest and cook 30 seconds. Add cauliflower and cook, stirring often, until softened, 8 to 10 minutes.
Transfer to a serving bowl and sprinkle with cilantro.
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