Lemon Turmeric Cauliflower Rice

By Vegan Richa · 25 min

Ingredients

Instructions

1. Grate the cauliflower, either by pulsing florets in a food processor with the regular blade or grater blade in short bursts of a few seconds, or by grating large pieces on a large grater.
2. Heat the oil in a large skillet over medium heat. When hot, add the mustard seeds and let them sputter. Add the curry leaves, then the onion, garlic and a pinch of salt. Cook for 2 minutes.
3. Add the turmeric, pepper flakes and peas if using, and cook for 2 minutes.
4. Mix 1 tablespoon lemon juice with 1 tablespoon water, add to the skillet and stir for a few seconds. Add the cauliflower and salt and toss well.
5. Cover and cook for 4 to 6 minutes. Uncover and fluff well. If using frozen cauliflower, uncover after 4 minutes and cook uncovered for another 1 to 2 minutes to evaporate extra moisture.
6. Add the remaining lemon juice to taste, along with the cilantro and black pepper, plus cayenne or curry powder if you like. Taste and adjust salt, lemon and heat. Serve immediately.

Summarized from Vegan Richa's video. Watch it for the details.

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