📖 Instructions

1. Prep the Cauliflower: If using a head of cauliflower, wash it thoroughly and chop it into florets. Place the florets in a food processor and pulse until they resemble rice-sized pieces. Alternatively, you can use a grater to achieve the same effect. (I always make a mess at this step, but hey, that’s part of the fun!)
2. Grate Ginger and Turmeric: Peel the fresh ginger and turmeric. Grate them finely using a microplane or a fine grater. These two powerhouses bring so much flavor and health benefits to the dish. If you are using a food processor, you can pulse them till it is minced to your liking.
3. Heat Oil: In a large skillet or wok, heat the coconut oil or olive oil over medium heat. Make sure the pan is nice and hot before adding the spices.
4. Sauté Aromatics: Add the grated ginger and turmeric to the heated oil. Sauté for about 1-2 minutes, until fragrant. Be careful not to burn them! (The aroma at this point is simply divine.)
5. Add Cauliflower Rice: Add the cauliflower rice to the skillet. Stir well to combine it with the ginger and turmeric. Ensure that all the 'rice' is coated with the aromatic spices. Season with salt and pepper to taste.
6. Cook Cauliflower Rice: Cook for about 5-7 minutes, stirring occasionally, until the cauliflower rice is tender-crisp. You want it to be cooked through but still have a bit of a bite. If you like softer cauliflower, cook it a little longer. (Pro tip: Don’t overcook it, or it will become mushy!)
7. Add Optional Ingredients: If desired, stir in the chopped cilantro or parsley for added freshness. A squeeze of lemon or lime juice can also brighten up the flavors.
8. Serve: Serve the turmeric ginger cauliflower rice hot. It pairs perfectly with grilled chicken, fish, tofu, or can be enjoyed as a light and healthy meal on its own. A sprinkle of toasted sesame seeds adds a nice crunch!