Golden turmeric cauliflower rice is a flavor and anti-inflammatory packed side dish! Cook it up in less than 5 minutes. Low carb, paleo, vegan.
After sharing 7 Cauliflower Rice Recipes with you, this turmeric cauliflower rice recipe is getting its own post!
With turmeric, ginger, garlic and onion, this cauliflower rice recipe is packed with flavor and anti-inflammatory ingredients. It doesn't hurt that it is pretty to look at 😉
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This golden turmeric cauliflower rice
- is low carb, vegan, gluten-free and paleo
- works great in meal prep recipes and keeps for up to 4 days after cooking
- can be cooked up in under 5 minutes if you pre-rice your cauliflower
How to cook it
NOTE- this recipe was tested with homemade cauliflower rice. Store-bought cauliflower rice can vary in size and you may need to adjust the cook time accordingly. For more nitty gritty details and video tutorial for making and storing cauliflower rice, see my How To Make Cauliflower Rice Post!
- Heat olive oil in pan. Add the riced cauliflower, turmeric, ground ginger, onion powder, garlic powder and salt.
- Sautee 3-5 minutes, or until the cauliflower rice is done to your liking.
- Top with chopped parsley if desired. Enjoy!
Can I made it ahead and store it?
Absolutely! This recipe keeps great in the fridge for up to 4 days and we love using it in meal prep recipes or reheating for dinner. We also love pre-ricing our cauliflower, which makes this recipe so simple to throw together at dinner time.
What to serve it with
- Ginger Lemon Chicken Marinade
- Instant Pot Pork Tenderloin with Soy Ginger Sauce
- A salad tossed in this 5 Minute Asian Salad Dressing
- Baked Lemon Pepper Chicken
- Peanut Ginger Tofu Stir Fry
- Asian Slaw Recipe with Sesame Dressing
- I used my 7 Cup Food Processor to rice my cauliflower, but you can also use a box grater and do it by hand
- This is my (very basic) Non-Stick Pan
- Looking for more cauliflower rice recipes? Check out this Coconut Cauliflower Rice, this Cilantro Lime Cauliflower Rice and this Sesame Ginger Cauliflower Rice
- Find my favorite traditional Turmeric Yellow Rice Recipe here and 7 Easy Rice Recipes here!
- 1 tablespoon olive oil or unrefined coconut oil
- 4 cups riced cauliflower note 1
- ½ teaspoon turmeric
- ¼ teaspoon ground ginger note 2
- ½ teaspoon onion powder
- ½ teaspoon garlic powder note 3
- ½ teaspoon salt
- fresh parsley
- Prepare cauliflower - wash cauliflower and pat dry. Remove outer leaves; break down the head of cauliflower into uniform pieces (1-2 inch florets). Include stems!
- Process - Working in 2-3 batches, place florets into a 7 cup food processor fitted with a steel blade. Pulse 10-15 times until cauliflower is in small rice-sized pieces. Remove any full florets that may remain.
- Cook - Heat oil in a non-stick pan over medium heat. Add riced cauliflower, turmeric, ground ginger, onion powder, garlic powder, and salt to the pan. Cook for around 3-5 minutes, until cauliflower is slightly soft but not mushy.
- Serve - with fresh parsley (optional).
- one head of cauliflower produces 5-10 cups of riced cauliflower; you can rice it 7-10 days ahead to make cooking it up simple
- swap for 1 tablespoon freshly grated ginger
- swap for 2-3 cloves fresh minced garlic
- Raw - store raw/ uncooked cauliflower rice in the fridge for 7-10 days in an air-tight container.
- Cooked - store cooked cauliflower rice in the fridge for up to 4 days in an air-tight container.
- Raw - store raw cauliflower rice in the freezer for up to 3 months.
- Cooked - cool completely, then portion out into a reusable silicone bag, plastic freezer bag, or meal prep container. Freeze for up to 3 months.
- Stovetop - reheat in a frying pan for a few minutes until warmed through.
- Microwave - does not work as well as it leaves the cauliflower rice wet and soggy.
- Cook from frozen - even if the rice freezes in a big clump, it cooks up really well from frozen! Place a pan on low heat with the cauliflower rice. Use a lid to cover until you can break the rice apart. Then, cook with the lid off until warmed through.
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