Good bye to cauliflower mashed potatoes, say hello to cauliflower rice. It’s everywhere! Ours is made with leeks and turmeric (and curry) for added nutrients, helping to create a more flavorful winter warmth. You can include chopped toasted almonds when serving as a leftover.
Turmeric is one of the main spices in curry and gives curry its color. Often touted as a super food, turmeric’s health benefits may also include reducing pain associated with osteoarthritis. See National Library of Medicine, National Institute of Health Website. https://www.nim.nih.gov/medicineplus/druginfo/natural/622.html
Slice leek into 1/4 inch rounds, using some of the green portion so not to waste and create color and texture. Give onion a medium to fine chop. Add both to pan with turmeric, curry and 1 tablespoon olive oil (oil on pan bottom with turmeric and curry on top of leek/onion mixture).
Begin saute on medium heat. Add 1 more tablespoon of olive oil. Continue cooking on medium-low for about 5-8 minutes to incorporate.
Break cauliflower into florets and place in Cuisinart or give a fairly fine chop. Add to pan, and continue cooking on medium-low for about five minutes until the cauliflower begins to turn color.Pour in 1/4 cup stock, broth, or water and cook an additional few minutes until desired consistency. Salt to taste.