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Turmeric Rice with Cauliflower

A hearty rice dish redolent with the golden colour imparted by turmeric with chunks of cauliflower florets - a healthy recipe that deserves to be tried!
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course main
Cuisine Indian
Servings 2 people


  • 1 cup rice (uncooked)
  • 2 cups water
  • 3/4 tsp turmeric ground
  • 1 tsp salt
  • 1 tsp ghee (for vegan option, use coconut oil)
  • 3 - 4 cloves
  • 1 tbsp ghee oil or (for vegan option, use coconut oil)
  • 1 onion medium
  • 1 green bell pepper medium
  • 1 cup cauliflower florets (blanched)
  • 2 tsps curry powder (I use ASA brand Madras Curry Powder*)
  • 1/4 cup coriander leaves chopped


  • Wash the rice well and drain. In a rice cooker / pressure cooker or stove top, cook the rice with 2 cups water, turmeric, salt, 1 tsp ghee and cloves, until the rice grains are fluffy and cooked, but not mushy. Remove this to a large platter and spread out to cool.
  • Chop the onion and bell pepper to a small-medium dice ~ 1 cm.
  • Heat the oil / ghee in a heavy bottomed pan.
  • Add the onion and bell pepper and stir on high heat for 1-2 minutes. Add the blanched cauliflower florets, 1/2 tsp salt, toss well, reduce heat to minimum. Cook covered for 6-8 minutes until bell pepper and onions are soft.
  • Add the curry powder to this and stir to coat the vegetables.
  • Add the cooked turmeric rice to this, and toss gently to combine all ingredients. Garnish with fresh coriander leaves. You can also garnish with some finely diced fresh turmeric soaked in lemon juice.


This curried turmeric rice with cauliflower pairs well with raita. Also serve crisp fried or microwaved papads on the side.
*If you don't have curry powder, use a mix of ground coriander, cumin, red chili powder and garam masala OR use sambar powder.
You can also prepare the same recipe to make Curried Turmeric Quinoa or Millets using vegetables of choice.