Golden Spring Cauliflower Rice
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Ingredients
- 2 Tbsp extra-virgin olive oil
- 1/2 cup red onion diced (1 small onion)
- 3 cloves garlic diced
- 1 tsp turmeric
- 1 tsp cumin powder
- 2 1/4 cups carrot diced (2 large or 4 small)
- 3 stalks celery diced
- 6 cups cauliflower rice fresh or frozen ~ 600 g or 21 oz bag
- 1 tsp unrefined salt (real, pink, or Celtic salt) or to taste
- 1/2 tsp black pepper
- 1/2 cup flat-leaf parsley minced
Instructions
- Heat a medium pan over medium heat.
- Add oil. Reduce heat to low, then add onions, and stir occasionally for 30 seconds before adding garlic, turmeric, and cumin. Stir well, and give it another 30 seconds or so, until fragrant.
- Next, stir in the carrots and celery. Cover, and cook for 5 minutes.
- Remove the cover and stir in the cauliflower rice. Do not recover. Stir occasionally for about 5 minutes, until cauliflower is yellow from the turmeric and soft. Turn off the heat. Stir in parsley and salt to taste.
Recipe Notes
This saves well in an air-tight glass container and can be reheated throughout the week.
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