Garlic Turmeric Jasmine with Cauliflower (Printable)

Golden turmeric rice with roasted cauliflower and aromatic garlic

# What You’ll Need:

→ Vegetables

01 - 1 medium head cauliflower, cut into florets
02 - 1 small red onion, thinly sliced (optional)
03 - 4 garlic cloves, minced
04 - 2 tablespoons fresh cilantro or parsley, chopped

→ Rice

05 - 1 ½ cups jasmine rice, rinsed
06 - 2 ½ cups water or low-sodium vegetable broth

→ Spices & Seasonings

07 - 1 ½ teaspoons ground turmeric
08 - 1 teaspoon ground cumin
09 - ½ teaspoon smoked paprika (optional)
10 - ½ teaspoon ground black pepper
11 - 1 teaspoon salt, divided

→ Oils

12 - 3 tablespoons olive oil, divided

→ Optional Garnishes

13 - Lemon wedges
14 - Toasted slivered almonds or pumpkin seeds

# How-To Steps:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - In a large bowl, toss cauliflower florets with 2 tablespoons olive oil, ½ teaspoon turmeric, ½ teaspoon cumin, smoked paprika (if using), ½ teaspoon salt, and black pepper. Spread on prepared baking sheet.
03 - Roast cauliflower for 25–30 minutes, turning halfway, until golden and tender.
04 - While cauliflower roasts, heat 1 tablespoon olive oil in a medium saucepan over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
05 - Add rinsed jasmine rice, remaining turmeric, cumin, and a pinch of salt. Stir to coat the rice with spices and oil.
06 - Pour in water or vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until rice is tender and liquid is absorbed. Remove from heat and let it sit, covered, for 5 minutes.
07 - Fluff rice with a fork. Fold in roasted cauliflower and sliced red onion (if using). Adjust seasoning to taste. Transfer to a serving platter and garnish with fresh cilantro or parsley, lemon wedges, and toasted nuts or seeds if desired.

# Expert Advice:

01 -
  • The turmeric gives the rice an incredible golden color and subtle earthiness that makes every bite feel like sunshine on a plate
  • Roasted cauliflower brings sweetness and depth that transforms humble ingredients into something restaurant worthy
02 -
  • The resting period after cooking rice is non negotiable, lifting the lid too early results in gummy, uneven texture
  • Dont crowd the cauliflower on the baking sheet or it will steam instead of roast, losing that caramelized edge
03 -
  • Rinse your jasmine rice 3 to 4 times until water runs completely clear for restaurant quality texture
  • Let the cauliflower get almost too dark in spots, those deeply caramelized pieces are the most flavorful

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