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    Home » Side Dishes

    Turmeric Cumin Cauliflower Rice | Cauliflower Jeera Rice

    Published: Jan 10, 2022 · Modified: Dec 14, 2022 by Archana · This post may contain affiliate links · As an Amazon Associate I earn from qualifying purchases · Leave a Comment

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    A twist to the classic Indian Jeera rice, this low-carb turmeric cumin cauliflower rice is perfect to pair with Indian curries. It has nutty warm flavors of cumin and can be made right on your skillet in just ten minutes. A paleo and Whole30-compliant recipe that makes for a healthy side dish you'll love!

    Cumin cauliflower rice served in a white bowl.

    Turmeric is what gives Indian food that vibrant yellow color. It's one of the most popular spices people use in their cooking. It's a very healing and protective herb with anti-inflammatory and antibacterial properties. You will love how this tastes - and makes you feel.

    Jump to:
    • Ingredients
    • How to Make Turmeric Cumin Cauliflower Rice
    • Serving
    • Tips
    • FAQ
    • Recipe

    Turmeric Cumin Cauliflower Rice is a healthier alternative to rice. You'll find turmeric used in lots of Indian dishes. I really enjoy how it tastes on my savory masala French toast.

    There are lots of ways to make cauliflower rice at home. After you have it "riced", this is my favorite way to cook it. Fried cauliflower with turmeric and cumin has a bold and earthy flavor that compliments just about any dish you make.

    Ingredients

    There are just six simple ingredients in this recipe. They are all listed in the printable recipe card at the bottom of the post.

    • Ghee - This is for frying the cauliflower rice
    • Cumin seeds
    • Onion, thinly sliced - Any type of onion will work
    • Kosher salt
    • Ground turmeric
    • Riced cauliflower - I recommend fresh riced cauliflower, over the frozen one

    How to Make Turmeric Cumin Cauliflower Rice

    • Sauté the spices. Heat ghee in a nonstick skillet. Add cumin seeds and once they start to sizzle add onion, and salt and mix well. Cook stirring frequently for 5 to 7 minutes or until the onions just start to turn golden brown. (photos 1 - 4).
    photos one though four showing sautéing onions with cumin and ghee
    • Fry cauliflower rice. Add turmeric and cauliflower rice to the skillet. Mix well. Cook on medium-low heat for 3 to 5 mins or until the cauliflower is cooked tender, stirring frequently (photos 5 - 6).
    photos five through eight showing cauliflower rice in a skillet
    • Remove from the heat. While the cauliflower rice still has a little crunch to it, remove it from the heat.

    Serving

    Looking for a simple and nutritious main dish to serve with this cauliflower rice? We love to serve it with air-fried Tandoori Chicken and Cucumber salad for a delicious meal. For a Vegetarian meal serve cumin cauliflower rice with Paneer Tikka and Spicy cabbage salad. Here are some of our favorite curries that pair well too:

    • Paneer Makhani
    • Dum Aloo
    • Palak Paneer
    • Chana Saag

    Tips

    • Onion is optional. Adding onion is optional in this recipe but it adds a nice flavor.
    • If skipping onions, add only ½ teaspoon salt.
    • Do not overcook the cauliflower rice or it will begin to taste mushy.
    • Make it a complete meal. Add in some shredded chicken or egg and this becomes an entire meal in one dish.

    Are you looking for an easy and healthy main dish to serve with this cauliflower fried rice? We love to pair it with Instant Pot Chicken Tikka.

    It's a crowd-pleasing recipe and goes with almost any meal you can think of. It's really easy to make a large skillet of this rice and feed a large family with it. Spicy Indian food always leaves you craving something sweet. Here are some of my go-to desserts:

    • Carrot Halwa
    • Instant Pot Rice Kheer
    • Pineapple Sheera
    • Date Truffles

    FAQ

    Is this recipe low-carb?

    Yes, this recipe is really low in carbs. It's a smart substitute for rice if you are on the keto diet or trying to eat fewer carbs.

    What can I use instead of cumin?

    The best substitute for cumin is ground coriander. Both cumin and coriander grow from a plant in the parsley family, so they have similar tastes.

    Can I use butter instead of ghee?

    Yes, you can use butter instead of ghee. I prefer to use ghee because it has a higher smoke point, so it doesn't burn as quickly. Butter isn't paleo or Whole30-compliant, so if you are following those diets, I suggest using ghee.

    Can I use frozen cauliflower rice?

    I suggest using fresh cauliflower rice instead of frozen. If you use frozen rice, it will have extra moisture and water in it which will affect the final texture of the dish. It won't turn out the same as fresh.

    Recipe

    Tried this recipe? We love your feedback.Please click on the stars in the recipe card below
    cauliflower rice in a white bowl
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    Turmeric Cumin Cauliflower Rice

    Indian spiced cauliflower rice with cumin and turmeric
    Prep Time0 mins
    Cook Time10 mins
    Total Time10 mins
    Course: Side Dish
    Cuisine: American, Indian
    Servings: 2
    Calories: 196kcal
    Author: Archana Mundhe

    Ingredients

    • 1.5 tablespoons ghee
    • 1 teaspoon cumin seeds
    • 1 cup onion thinly sliced
    • 1 teaspoon kosher salt
    • ½ teaspoon ground turmeric
    • 3 cups riced cauliflower

    Instructions

    • Heat ghee in a nonstick skillet. Add cumin seeds and once they start to sizzle add onion, salt, and mix well. Cook stirring frequently for 5 to 7 minutes or until the onions just start to turn golden brown.
    • Add turmeric and cauliflower rice. Mix well. Cook on medium-low heat for 3 to 5 mins or until the cauliflower is cooked tender, stirring frequently. Turn off the heat while the cauliflower still has a bite to it so it does not turn mushy.

    Video

    Notes

    • Onion is optional. Adding onion is optional in this recipe but it adds a nice flavor.
    • If skipping onions, add only ½ teaspoon salt.

    Nutrition

    Calories: 196kcal | Carbohydrates: 20g | Protein: 6g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 29mg | Sodium: 1240mg | Potassium: 852mg | Fiber: 6g | Sugar: 8g | Vitamin C: 122mg | Calcium: 81mg | Iron: 2mg
    Tried this recipe?Share your photo and tag @ministry_of_curry or tag #ministryofcurry

    Author: Archana

    Hey there! I am a techie turned recipe developer, cooking instructor, and food blogger. I love food and enjoy developing easy and healthy recipes for busy lifestyles. I live in New Jersey with my husband and two sons.
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    Hi, I'm Archana: a former software engineer, now a full-time blogger. I am a mother of two boys who share my love for food and cooking. Words I love to hear are, “Mom, what’s for dinner?” The same words I say to my mom every time we speak. I live in the greater New York City Area with my husband and sons.

    Learn More About Me!

    Archana's Essential Indian Instant Pot Cookbook

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