This vibrant turmeric cauliflower fried rice is a light, flavorful, and nutrient-packed dish that makes a perfect weeknight dinner. Fragrant spices, tender vegetables, and creamy cardamom yogurt come together to create a satisfying meal that feels both comforting and refreshing.
Why You’ll Love This Recipe
This dish balances aromatic spices with fresh vegetables for a wholesome and delicious experience. It’s quick to prepare, naturally gluten-free, and easily adaptable for vegan or dairy-free diets. The creamy cardamom yogurt adds a cooling contrast to the warm, spiced cauliflower rice, creating a beautifully rounded meal.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1/2 cup Greek yogurt (or coconut yogurt for a vegan alternative)
1 teaspoon fresh lime juice
1/2 teaspoon cardamom
1/4 teaspoon sea salt
Freshly ground black pepper, to taste
Directions
Prepare the cardamom yogurt by stirring together the yogurt, lime juice, cardamom, salt, and black pepper in a small bowl. Set aside.
Heat the coconut oil in a large non-stick skillet over medium heat.
Add the onion, carrot, and diced broccolini stems. Season with 1/4 teaspoon salt and a few grinds of black pepper. Cook for about 5 minutes, stirring occasionally, until the vegetables soften.
Add the broccolini florets and chickpeas. Cook for 4 minutes, or until the broccolini becomes tender but remains bright green.
Reduce the heat to low. Stir in the curry powder, turmeric, and lime juice.
Add the cauliflower rice and scallions. Cook for 3 to 4 minutes, stirring occasionally, until the cauliflower rice is heated through and the scallions soften.
Taste and adjust seasoning as needed.
Serve topped with cashews, red pepper flakes, and cilantro. Add scoops of cardamom yogurt and lime slices on the side, along with naan if desired.
Servings and timing
Servings: 2 to 3 Prep time: 10 minutes Cook time: 15 minutes Total time: 25 minutes
Variations
Replace broccolini with broccoli, snap peas, or green beans.
Add protein such as tofu or tempeh to make the dish heartier.
Use coconut aminos or soy-free seasoning blends to adjust flavor to your preference.
Swap cashews for almonds or pumpkin seeds for a nut-free alternative.
Increase the curry powder or add a pinch of cumin for a deeper spice profile.
Storage/Reheating
Store leftover cauliflower fried rice in an airtight container in the refrigerator for up to 3 days.
Keep the yogurt sauce in a separate container for the same duration.
Reheat the rice in a skillet over medium heat until warmed through, or microwave in short intervals.
Avoid reheating the yogurt sauce; serve it chilled.
FAQs
How fine should the cauliflower rice be?
Cauliflower should be processed until it resembles small rice granules—not too fine or it becomes mushy.
Can I use frozen cauliflower rice?
Yes, thaw it first and squeeze out excess moisture before cooking.
Is this recipe vegan?
It can be made vegan by using coconut yogurt instead of Greek yogurt.
Can I add other vegetables?
Yes, mushrooms, bell peppers, peas, or spinach all work wonderfully.
Can I make this dish spicier?
Add extra red pepper flakes, hot sauce, or a pinch of cayenne.
What can I use instead of cashews?
Almonds, pistachios, sunflower seeds, or pumpkin seeds are great alternatives.
Can I make the yogurt sauce ahead of time?
Yes, prepare it up to 2 days in advance and store it in the fridge.
Can I double the recipe?
Absolutely. Use a large skillet or cook in batches for best texture.
What type of curry powder works best?
A mild or medium curry powder blends well with the turmeric and lime flavors.
Can I freeze this dish?
Cauliflower rice freezes well, but the vegetables may soften slightly. The yogurt sauce should not be frozen.
Conclusion
This turmeric cauliflower fried rice is a quick, wholesome, and flavorful dish that brings together warm spices, vibrant vegetables, and a beautifully creamy yogurt topping. It’s perfect for busy weeknights yet impressive enough to serve as a nourishing centerpiece. Enjoy its versatility, simplicity, and satisfying depth of flavor.
A vibrant and flavorful turmeric cauliflower fried rice featuring fresh vegetables, chickpeas, and toasted cashews, served with a cooling cardamom yogurt sauce. This wholesome dish is quick to prepare and naturally gluten-free, with easy vegan options.
In a small bowl, mix Greek yogurt (or coconut yogurt), lime juice, cardamom, sea salt, and black pepper to make the cardamom yogurt sauce. Set aside.
Heat coconut oil in a large non-stick skillet over medium heat.
Add onion, carrot, and broccolini stems. Season with salt and pepper and sauté for about 5 minutes, until softened.
Add broccolini florets and chickpeas. Cook for 4 minutes, until broccolini is tender but still bright green.
Reduce heat to low and stir in curry powder, turmeric, and lime juice.
Add cauliflower rice and scallions. Cook for 3–4 minutes until heated through and scallions are softened. Adjust seasoning to taste.
Serve topped with toasted cashews, red pepper flakes or hot sauce, and chopped cilantro. Add dollops of cardamom yogurt and naan bread on the side, if using.
Notes
Use coconut yogurt for a fully vegan version.
Thaw and squeeze out excess moisture from frozen cauliflower rice before using.
Customize with additional vegetables like mushrooms or bell peppers.
Cashews can be swapped for other nuts or seeds like almonds or pumpkin seeds.
