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golden turmeric cauliflower rice in wood bowl on gray background
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5 from 2 votes

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


  • 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).


  • 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.


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