Name: Golden Turmeric Rice with Roasted Cauliflower & Pomegranate
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: 1 cup (200 g) U.S.-grown white rice (or Calrose rice), rinsed; 2 cups (500 mL) low-sodium vegetable broth (or water); 1 tbsp (15 mL) olive oil; 1 tsp (5 g) ground turmeric; ½ tsp (2.5 g) ground cumin; ½ tsp (2.5 g) garlic powder; 1 medium head cauliflower, cut into florets; 2 tbsp (30 mL) olive oil (for roasting); ½ tsp (2.5 g) smoked paprika; ½ tsp (2.5 g) sea salt; ¼ tsp (1.25 g) black pepper; ½ cup (75 g) fresh parsley, chopped; ½ cup (75 g) pomegranate seeds; Optional garnish: toasted almonds or pine nuts

This vibrant Golden Turmeric Rice is paired with spiced roasted cauliflower, fresh parsley, and juicy pomegranates for a nourishing and elegant dish. Made with U.S.-grown rice, it’s naturally gluten-free, plant-based, and packed with flavour and nutrients. Perfect as a side or a hearty plant-based entrée.

Recipe by Rachelle Newbigging @vivaciousgourmet

Ingredients

1 cup (200 g) U.S.-grown white rice (or Calrose rice), rinsed

2 cups (500 mL) low-sodium vegetable broth (or water)

1 tbsp (15 mL) olive oil

1 tsp (5 g) ground turmeric

½ tsp (2.5 g) ground cumin

½ tsp (2.5 g) garlic powder

1 medium head cauliflower, cut into florets

2 tbsp (30 mL) olive oil (for roasting)

½ tsp (2.5 g) smoked paprika

½ tsp (2.5 g) sea salt

¼ tsp (1.25 g) black pepper

½ cup (75 g) fresh parsley, chopped

½ cup (75 g) pomegranate seeds

Optional garnish: toasted almonds or pine nuts

Directions

Preheat oven to 425°F (220°C). Line a baking sheet with parchment.

Toss cauliflower florets with olive oil, smoked paprika, sea salt, and black pepper. Spread evenly on the baking sheet and roast for 20–25 minutes, until golden and crispy.

Meanwhile, heat 1 tbsp olive oil in a medium saucepan over medium heat. Stir in turmeric, cumin, and garlic powder until fragrant (about 30 seconds).

Add rinsed rice and stir to coat with spices. Pour in vegetable broth, bring to a boil, then reduce heat to low, cover, and simmer for 18–20 minutes, or until rice is tender and liquid is absorbed.

Remove rice from heat, fluff with a fork, and let rest for 5 minutes.

To serve, spoon golden turmeric rice onto a platter or into bowls. Top with roasted cauliflower, fresh parsley, and pomegranate seeds. Garnish with toasted nuts if desired and light tahini honey sauce.

Golden Turmeric Rice with Roasted Cauliflower & Pomegranate

Ingredients

Directions

Notes

You May Also Like

Egg Fried Rice Using Leftovers

Balsamic Cherry Rice Salad with Toasted Walnuts

Vegetable Sushi Roll