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.
- 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
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.
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