Golden Turmeric Cauliflower Rice
This golden turmeric cauliflower rice is a flavor-packed side dish that cooks up in less than 5 minutes. Seasoned with turmeric, ginger, onion powder, and garlic for extra flavor, this recipe is low carb, paleo, and vegan.
Servings: 4 servings
Calories: 74kcal
Equipment
Ingredients
- 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
Optional garnish
- fresh parsley
Instructions
- 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).
Notes
- 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.
Nutrition
Serving: 1cup | Calories: 74kcal | Carbohydrates: 8g | Protein: 3g | Fat: 3g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 339mg | Potassium: 478mg | Fiber: 3g | Sugar: 3g | Vitamin C: 77.1mg | Calcium: 35mg | Iron: 0.8mg