Generic selectors
Exact matches only
Search in title
Search in content
Search in posts
Search in pages
Filter by Categories
Recipes
Generic selectors
Exact matches only
Search in title
Search in content
Search in posts
Search in pages
Filter by Categories
Recipes

RECIPES  |  MEAL PREP  |  KETO  |  COOKBOOK

Golden Cauliflower Rice

My all-time favorite recipe for low carb cauliflower rice. The key is to grate your own cauliflower and cook it with coconut milk, turmeric, ginger, nuts, and herbs. The ultmate keto and paleo side dish recipe.

cauliflower rice recipe

45 Shares

Here’s one of my favorite recipes from our new keto cook book. This low carb golden cauliflower rice recipe is so good, it has fooled many people int thinking they were actually eating rice. The flavors are popping and the texture is like a party in your mouth. The key is to grate your own cauliflower instead of buying frozen or pre-grated rice at the store, more on that below.

I have loads more keto and paleo cauliflower rice recipes, so make sure to check out my veggie loaded cauliflower rice pilaf, or my cauliflower fried rice.

How To Make The Best Cauliflower Rice

The first thing you want to do is grate your own rice from a large head of cauliflower. Here’s the deal with store bought cauliflower rice, it stinks! The frozen stuff is watery and mushy and the grated one in the produce section is mostly stalks, and who wants to pay for that. If you have a a grater attachment to a food processor definitely use that.

First saute some onions in a large pan and then add some garlic and grated ginger. What makes this low carb cauliflower rice so golden in color is turmeric powder. They key is to add the turmeric to the pan and cook it for 1 minute so the essential oils bloom. Make sure to do this with all spices, it turns the flavor way up. Next add 1 cup of full fat coconut milk and watch the color of the pan become yellow and bright.

Add the cauliflower rice along with a pinch of salt and pepper and cook for 5-7 minutes. If you don’t have a lid use a sheet pan to cover the pan. You want to cook it long enough to get rid of the raw flavor, but not too long that the cauliflower rice gets mushy. Finish the rice with chopped nuts, parsley, unsweetened coconut flakes, and sliced red chiles. Make sure to check for seasoning, you may need more salt.

Can Cauliflower Rice Be Frozen?

You should not freeze cauliflower rice because it will be very mushy and watery once thawed out. It’s best to store cooked cauliflower rice in the fridge for 5 days in a airtight container. You can rice the cauliflower and store that in the fridge for 3 days before cooking it. The best way to re-heat cauliflower rice is in a hot pan or in the microwave with  wet paper towel covering the container so the rice does not dry out.

Is Cauliflower Rice Whole30 Compliant?

This cauliflower rice recipe is completely Whole30 approved, keto, and paleo. Just make sure to buy coconut milk that has no emulsifiers, those are not allowed on Whole30. My favorite is the organic coconut milk from Trader Joe’s for $1.99 per can. Remember, coconut milk beverage in the carton is not the same as coconut milk in the can.

Make sure to check out my other low carb cauliflower recipes:

 

45 Shares

cauliflower rice recipe

Golden Cauliflower Rice

Course: Side Dish
Cuisine: American
Keyword: cauliflower, cauliflower rice, dairy free, keto, low carb, paleo
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 5 servings
Calories: 203 kcal
Author: Bobby Parrish

This low carb turmeric and herb cauliflower rice recipe is perfect for the keto diet. Tender cauliflower rice cooked to perfection with coconut milk, ginger, shredded coconut flakes, and nuts. You will even fool your family into thinking they are eating rice!

Print

Ingredients

For cauliflower rice:

  • 1 large head of cauliflower
  • ½ an onion chopped
  • 3 cloves garlic minced
  • 1 teaspoon fresh grated ginger
  • 1 tablespoon ground turmeric powder
  • 1 cup full fat coconut milk
  • 3 tablespoon unsweetened shredded coconut flakes
  • ¼ cup blanched almonds or walnuts chopped & roasted if desired
  • 1 tablespoon parsley chopped
  • ½ a red chile thinly sliced
  • Avocado oil
  • Kosher salt & fresh pepper

Instructions

  1. Make the cauliflower rice by cutting the head of cauliflower in quarters and grating them on the largest setting of a box grater, trying not to grate too much of the stalk. Avoid using frozen cauliflower rice as it’s too watery, and pre-grated rice from the produce section is mostly stalks, not tender florets. Pre-heat a large pan with high sides over medium heat for 2 minutes. Add 1 tablespoon of oil and then add the onions along with ¼ teaspoon salt and a couple cracks of pepper. Cook for 6 minutes then add the garlic and grated ginger. Cook for 2 minutes then add the turmeric powder and mix well. Cook for 45 seconds then add the coconut milk and mix well. Bring the milk to a simmer and cook for 5 minutes, until it has reduced some. Add all the cauliflower rice along with ¼ teaspoon salt and a few cracks of pepper, mix very well. Place a lid, or sheet tray, on the pan and cook for 5 minutes. After 5 minutes check to see if the cauliflower is done to your liking, if not, cook another 2 minutes. Turn the heat off and add the coconut flakes, nuts, parsley, and red chiles. Mix well, check for seasoning, and enjoy!

Recipe Video

Recipe Notes

Macros per serving of cauliflower rice, recipes makes 5 servings:
203 calories
4.8 grams of net carbs
7.3 grams of total carbs
17.3 grams of fat
5.4 grams of protein
4.1 grams of fiber

Nutrition Facts
Golden Cauliflower Rice
Amount Per Serving (1 potion)
Calories 203 Calories from Fat 156
% Daily Value*
Total Fat 17.3g 27%
Total Carbohydrates 7.3g 2%
Dietary Fiber 4.1g 16%
Protein 5.4g 11%
* Percent Daily Values are based on a 2000 calorie diet.

Leave a Comment

Your email address will not be published. Required fields are marked *

Scroll to Top
45 Shares
45 Shares