Go Back
+ servings
golden turmeric cauliflower rice in wood bowl on gray background
Print Recipe
5 from 1 vote

Golden Turmeric Cauliflower Rice

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.
Prep Time20 mins
Cook Time5 mins
Total Time25 mins
Course: Side Dish
Cuisine: Mediterranean
Servings: 4
Calories: 74kcal


  • 1 tablespoon olive oil or coconut oil
  • 4 cups riced cauliflower
  • ½ teaspoon turmeric
  • ¼ teaspoon ground ginger
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • ½ teaspoon salt

Optional garnish

  • fresh parsley


To rice cauliflower

  • Wash cauliflower and pat dry.
  • Remove outer leaves; break down the head of cauliflower into uniform pieces (1-2 inch florets). Include stems!
  • 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.

To 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 5 minutes, until cauliflower is slightly soft but not mushy.
  • Serve with fresh parsley if desired


  • You can store riced cauliflower (uncooked) for up to 10 days in the fridge, or up to 3 months in the freezer.
  • You can store cooked cauliflower rice in the fridge for up to 4 days.


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