Turmeric Cauliflower Rice

I feel like I’m finally getting on the turmeric bandwagon. What is this, 2016?! I know I know. But, that’s how I roll.

I’m not one to jump right in to trends. And, although I dabbled in turmeric a little while back with these roasted turmeric sweet potatoes and brussels, I had this long gap where turmeric sat in my spice drawer. But then, BUT THEN!! I decided to reignite that turmeric flame and went pretty hard with a recent YouTube video. Then I added these turmeric bliss balls into the mix.

2018 is different. 2018 is the year I take on these new ingredients and make them a regular player in my life. Turmeric is super versatile. I’ve used it anywhere from the no-bake bliss balls I linked to above, to golden mylk lattes, to a face mask to reduce redness.

I thought it would be fun to make a turmeric cauliflower rice! Because, why not? What can’t turmeric do?! It has that beautiful yellow color, I incorporated some toasty nuts, some sweet dried cranberries, and some herbs for a flavor partaaay.

This makes for a really beautiful and flavorful side dish! Throw some roasted salmon or grilled chicken on top and you have the easiest weeknight meal!

So let’s make some Turmeric Cauliflower Rice!!

Add the chopped onion to a pan with avocado oil and turn the heat over medium high heat. Sauté, stirring frequently for about 5 minutes. Add the garlic and continue to sauté until the onion is caramelized and reduced, another 3 – 5 minutes.

Add the cauliflower rice. I used frozen cauliflower rice because it makes my life THAT much easier. If you want to make your own cauliflower rice, check out THIS post to learn how to rice the florets.

Continue to cook until the cauliflower rice is softened, about 3 minutes. Add the turmeric, sea salt, and black pepper and continue to cook for another couple minutes. Toss in the dried cranberries, toasted almonds, chopped herbs.

Enjoy!! xo