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!
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.
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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.
Instructions
Step by step instructions:
- Sauté the spices. 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. (photos 1 – 4).
- 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).
- Remove from the heat. While the cauliflower rice still has a little crunch to it, remove it from the heat.
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 for something sweet. Here are some of my go-to desserts:
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:
FAQ
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.
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.
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.
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
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Turmeric Cumin Cauliflower Rice
Indian spiced cauliflower rice with cumin and turmeric
Servings: 2
Calories: 196kcal
Ingredients
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.
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
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.
Source: Ministry of Curry
