The Turmeric is also known as 'poor man's saffron' changes the everyday cauliflower rice into something more elegant and desirable. This simple and easy turmeric cauliflower rice makes a wonderful golden yellow pilaf.
½cupCilantroor parsley chopped
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In a saute pan over medium heat, add the oil. Saute onion and garlic for a minute. Then add the turmeric powder and cook 30 seconds more.
Then add the cauliflower rice and cook on medium-high heat for about five minutes stirring often until the rice is cooked through. Tip - The high heat is to enable excess moisture to evaporate so our rice does not become soggy but rather fluffy.
Add lemon juice and chopped herbs. Season with salt and pepper.Tip - I like to season at the end to vegetable does not release all its moisture and stays moist.
I find that if I cover the rice it retains moisture and makes it mushy - soggy. But if you keep the rice open when cooking the excess moisture is evaporated and you have nice fluffy rice.
Never season this rice before it is cooked. Adding salt makes vegetables release their liquid which in this case makes the grains mushy. So cook the vegetable rice first, then season with salt and pepper.
The best way to avoid wet mushy rice when sauteing it is to keep the heat on medium-high so the moisture evaporates as soon as it is released. This will give you a nice light and fluffy sauteed rice.
The trick to getting fluffy rice when roasting in the oven is to use a very hot oven no less than 200 C/400 F and make sure you preheat the oven well before you put the cauliflower rice in the oven. This will again evaporate the moisture as soon as it is released.
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you