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  • Mika Leon

Spiced turmeric cauliflower rice

If you know me, you know I rarely eat rice or pasta. I try to stay away from heavy dishes and carbs and only indulge every once in a while. When I do, it just leaves me feeling heavy and lethargic and it's not the best feeling mid-day when I have things to do. This cauliflower rice leaves me completely satisfied and doesn't make me miss the real thing one bit.

This is another recipe that you can make your own. A lot of people make it very simple with just some garlic, olive oil and salt but I decided to dress this one up and make it a little fancy for you guys. It has a nice kick from the harissa, a creamy consistency from the parmesan cheese and a beautiful freshness from all the herbs. Also feel free to keep it simple and leave out all the seasonings, up to you!

I make a whole head of cauliflower and thats enough for 4-5 people to eat. If its just you, make it all anyways and store it in the fridge to have yummy leftovers for the following days. If you don't want to make it all, you're in luck! After you chop up your cauliflower you can freeze it up to one month. Win, win!

Makes 4 servings


  • 1 large organic head of cauliflower

  • 1/4 cup olive oil

  • 5 garlic cloves, minced

  • 1/2 tsp. turmeric

  • 1 1/2 tsp. harissa

  • 1 1/2 tsp. cumin

  • Salt & pepper

  • 1/2 cup of grated parmesan cheese

  • 1/4 cup chopped parsley

  • 1/2 cup chopped dill


  1. Remove the leaves from the base of the cauliflower. Cut cauliflower in half from the top to the stem. Lay the cauliflower halves cut side down on the cutting board and cut them vertically again. Lay the cauliflower quarter on the cutting board and angle the knife so that it cuts out the core.Repeat with remaining quarters of cauliflower. Now cut out all of the cauliflower florets.

  2. in about 3 batches you are going to throw your cauliflower florets into your food processor or blender. Blend on high until it is all finely grated/chopped.

  3. In a large skillet, heat the rest of the oil over medium heat. Add your garlic and cook until lightly golden, about 2-3min. Add the cauliflower, turmeric, harissa, cumin, salt & pepper. Mix gently until all the cauliflower is coated with this goodness. Cook this, stirring, until the "rice" is tender, about 6-8min. Make sure your cauliflower is salted, bland cauliflower is no bueno.

  4. Now stir in your cheese & herbs and stir gently until its all combined. Serve warm.

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