1 medium cauliflower, including tender leaves
1 teaspoon turmeric
2/3 cup jasmine, basmati, or other long grain rice
1 and 1/3 cups mild chicken broth, cold water, or vegetable stock
1 large clove garlic, thinly sliced
1 tablespoon olive oil
1 small tomato, or steeped sundried tomato, chopped
Sea salt to taste
Freshly ground white pepper to taste
1. Slice the cauliflower florets crosswise into quarter-size pieces (reserve the stems and tender leaves). Saute the florets in a dry non-stick skillet over high heat for about 2 minutes, stirring frequently. Lower the heat to medium, add the turmeric and stir and toss for another minute to coat the pieces. Cover and cook gently in dry heat for 10 minutes.
2. Meanwhile, in a saucepan bring the rice and salted broth or other liquid to a simmer, uncovered. Once it’s simmering, cover and simmer for another 10 minutes.
3. Stir the cauliflower into the rice after it’s done simmering, then let sit undisturbed for 10 minutes.
4. While the rice is resting, cut up the leaves and stalks from the cauliflower into ½-inch pieces, and thinly slice the tender part of the main stalk. Turn into the skillet with the garlic, drizzle with olive oil and sauté over medium-high just until tender.
5. Just before spooning up, stir the tomato into the rice and taste for seasoning. Platter and serve immediately with the cauliflower rice surrounded by the stems and leaves.