Last week my husband asked me why there always seems to be so much cauliflower rice around. Whether its with asian flavors, Spanish flavors or mediterranean flavors, I just can't seem to get enough of the stuff! Its just so pillowy and soft and yum.
In this version, I use turmeric, cumin and sumac to spice the cauliflower and use a portion of it to roast on top of the rice.
Turmeric Cauliflower Rice with Roasted Cauliflower
Turmeric Cauliflower Rice
3/4 head cauliflower, riced in a processor or grater
1/2 onion, chopped
1 teaspoon cumin
1/2 teaspoon tumeric
1/2 teaspoon sumac
salt and pepper, to taste
oil to saute
parsley, optional, as garnish
In a large saute pan, add oil to the bottom and saute the red onion about 5 minutes. Take out a small amount of onion as garnish on top of the dish. Add the cauliflower and saute an extra 3-5 minutes. Cover and let steam on a low flame about 5-10 minutes (depending on how soft your family likes it). When done, add the spices.
Roasted Cauliflower
With the remaining 1/4 of cauliflower add 1-2 tablespoons of oil (depending on how large your cauliflower is). Add 1/2 teaspoon cumin, 1/2 teaspoon of cumin and 1/4 teaspoon of sumac, plus salt and pepper. Roast on 375 until crispy at the edges about 20-30 minutes.
To arrange, place cauliflower rice at the bottom of the bowl. Add roasted cauliflower in a mound on top, along with the reserved sautéed onions. Add chopped parsley as a garnish over the whole dish.