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.

Maren Ellingboe
This Story Originally Appeared On sunset.com

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Recipe Summary

total:
30 mins
Yield:
Serves 4 (makes 5 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Pulse cauliflower in four batches in a food processor until finely chopped (to create pieces about the size of couscous). Set aside.

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  • 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.

Nutrition Facts

207 calories; protein 6.2g; fat 14g; saturated fat 2g; carbohydrates 18g; fiber 6.5g; sodium 808mg.
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