Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon olive oil (or unrefined coconut oil)
  • 4 cups riced cauliflower (note 1)
  • 1/2 teaspoon turmeric
  • 1/4 teaspoon ground ginger (note 2)
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder (note 3)
  • 1/2 teaspoon salt
  • fresh parsley

Instruction

  • 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).