Herb-Infused Cauliflower Rice

This Indian-inspired paleo rice has turmeric, coriander, cumin, and other warming spices.

Herb infused cauliflower

Makes six servings
Prep time: 15 to 20 minutes
Cook time: five to six minutes


  • 1½ lb. cauliflower, trimmed and cut into 1-in. florets
  • 6 tbs. freshly squeezed lemon juice
  • 6 tbs. extra-virgin olive oil
  • ½ tsp. ground turmeric
  • ¼ tsp. ground coriander
  • ¼ tsp. ground cumin
  • 1/8 tsp. ground cinnamon
  • ½ tsp. sea salt, plus more to taste
  • ¼ tsp. freshly ground black pepper
  • 1 cup tightly packed chopped parsley
  • ½ cup tightly packed chopped mint leaves


  1. Place the cauliflower florets in a steamer basket and steam until just tender-crisp, five to six minutes. Remove from heat and allow to cool slightly.
  2. Place the cooked cauliflower in a food processor and pulse about 15 times, until the texture is fine, with pieces about the size of rice grains.
  3. In a large bowl, whisk together the lemon juice, olive oil, turmeric, coriander, cumin, cinnamon, salt, and pepper. Add the cauliflower and toss well to coat. Taste, and adjust with a couple of pinches of salt, if needed.
  4. When the cauliflower has completely cooled, fold in the parsley and mint. Serve at room temperature.

director of the Healing Kitchens Institute at Commonweal, is the author of several cookbooks, including The Healthy Mind Cookbook and The Longevity Kitchen, from which some of these recipes are adapted. She lives in San Rafael, Calif.

Photos: Andrea DAgosto; Prop Styling: Alicia Buszczak; Food Stylist: Paul Jackman

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