Pressure Cooker Turmeric Cauliflower Rice

1 medium head of cauliflower
1 Tbsp cooking oil
3 cloves garlic finely minced
1 large bell peppers seeded and sliced
1/2 cup sweet corn thawed if frozen
1/2 cup green peas thawed if frozen
1 cup leftover meat such as turkey, rotisserie chicken, ham, sausage
1 tsp turmeric powder

SEASONINGS:
Salt to taste
1/2 tsp sugar

GARNISHES:
Chopped roasted unsalted peanuts
1 stalk green onion finely chopped
1 small bunch fresh cilantro leaves finely chopped

PREPARING THE CAULIFLOWER:
Wash the cauliflower head and then pat dry. It is important to pat it dry so when you stir fry they won’t be “wet” and soupy. Remove the bottom part of the cauliflower and then cut it in half. You may use a grater (coarse part) to shred the cauliflower. I use a food processor to pulse it into a grain consistency, by cutting into large florets first and then pulse them in food processor.

COOKING WITH INSTANT POT:
Press saute button and wait until it says “HOT”. Add oil and then swirl to coat the bottom of the pot. Add garlic and stir-fry for 10 seconds. Add bell peppers and stir fry for another 1 minute. Add corn, peas, meat (if using) and saute for another 1 minute. Add cauliflower rice, and turmeric. Stir to mix everything. Cook until the cauliflower rice is soft but not mushy. Add seasonings. Remove from the heat.

COOKING WITH SKILLET/WOK:
Preheat your large skillet/wok. Add in cooking oil and swirl to coat the bottom of the skillet/wok. Add garlic and stir-fry for 10 seconds. Add bell peppers and stir fry for another 1 minute. Add corn, peas, meat (if using) and saute for another 1 minute. Add cauliflower rice, and turmeric. Stir to mix everything. Cook until the cauliflower rice is soft but not mushy. Add seasonings. Remove from the heat.

SERVING:
Garnish with chopped roasted peanuts, green onion, and cilantro leaves. Serve warm.

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