Time: 20 mins
1 brown onion, diced
1 clove garlic, crushed
1 head of cauliflower, chopped
2-3 tbsp. of Turmeric powder
Olive oil or coconut oil
Salt + pepper to season
Finely dice the onion.
Rinse and roughly chop the cauliflower. You can cut into 1cm pieces by hand, or you can place the cauliflower chucks or florets into a food processer and blitz until it turns to a rice consistency.
Heat a medium size fry pan over a medium heat. Add a decent glug of extra virgin olive oil. You could also use coconut oil or any other type of oil.
Add the onion and garlic, frying off for 2 minutes. Don’t let them brown or burn as they will keep cooking when you add the cauliflower.
Add the cauliflower and mix through with the onion.
Add 2-3 heaped tbsp. of turmeric powder. You can add more, or use less, based on your palette.
Stir to ensure the turmeric spreads among the cauliflower and to avoid it sticking to the pan. You may wish to add a little more oil, as you go, but it’s not absolutely necessary.
Allow the cauliflower to softens and brown. Season with salt and pepper and remove from the heat.
Serve as a side to any meal, or use a replacement for rice with a curry.