This St. Patrick’s Day, the leprechaun found a different pot of gold at the end of the rainbow.
All puns aside, this turmeric cauliflower rice is an ideal lunch recipe for when you’re sick of the same old salad or sandwich. Butter lettuce is an ideal low-carb wrap solution, chickpeas add protein, and green peppers, peas, and onions provide an extra dose of nutrients.
The yellow color comes from turmeric, a spice known for it’s potential anti-inflammatory and anti-oxidant properties. I try to use turmeric in a variety of my meals, whether it’s sprinkled into my oatmeal or mixed into my grain of choice.
turmeric cauliflower rice served in lettuce wraps
Ingredients
- 1 bag Trader Joe’s cauliflower rice, thawed OR 1 head of cauliflower
- 1 head of butter lettuce
- 1 green bell pepper
- 1 small white onion
- 1 cup frozen peas, thawed
- 1 can chickpeas, drained and rinsed
- 1/4 cup olive oil
- 2 tbs minced garlic
- 1 1/2 tbs turmeric
- 1 tsp ground ginger
- 1 tsp mustard powder
- 2 tsp black pepper
- 2 tsp salt
- Crushed almonds for topping, optional
Directions
Place a pot over medium heat and add the olive oil. Once the oil is hot, add the garlic, onions, and green peppers. Saute for a couple minutes until the onions are slightly brown.
If you don’t have the pre-made cauliflower rice, chop the head of cauliflower into florets and then pulse them in a food processor until they resemble small grains of rice. Add the cauliflower, chickpeas, peas, turmeric, ginger, mustard powder, black pepper, and salt to the pot. Mix well and let the mixture simmer for a couple more minutes on low heat.
Remove the rice from heat and set aside. Using your fingers or a knife, remove some butter lettuce leaves, rinse each one, and pat dry.
In each butter leaf, ladle a scoop of the cauliflower rice mix. Top with crushed almonds if desired. The rice can be served hot or cold and stored up to one week in the fridge. Enjoy!