Turmeric, Ginger and Lime Cauliflower Rice
Servings Prep Time
3 as a side 15 minutes
Cook Time
15 minutes
Servings Prep Time
3 as a side 15 minutes
Cook Time
15 minutes
  • 1 – 2 tbsp coconut oil(I like Coconut Merchant Turmeric Coconut Oil)
  • 1small onion or leek, finely chopped
  • 8cm fresh ginger, grated
  • 2cloves of garlic, crushed
  • 1 large cauliflower(750g florets only)
  • 1tsp turmeric powder
  • 1/4tsp Pink Himalayan or sea salt
  • Juice and lime of 1 lime
  • 1 tsp coconut aminos
  • 1tbsp toasted sesame oil
  1. Remove the stem and leaves from the cauliflower. Place the florets into a food processor and pulse using the ‘S’ blade until it resembles a rice consistency.
  2. Place the cauliflower rice in a metal steamer in 1cm of water and cook on high for 3 – 5 minutes (or microwave on medium/ high for 5 minutes) or until soft. Allow to cool slightly and transfer to a muslin cloth or thin, clean tea towel. Squeeze out the excess water. This is the magic step that will make it fluffy!
  3. In a pan, heat 1 – 2 tablespoons of coconut oil. ( I like 2!) Add the onion or leek and fry on a medium/ low heat for 3 – 4 minutes until soft and translucent. Add the garlic and ginger and saute for a further 30 seconds – 1 minute.
  4. Add the cauliflower rice and turmeric and fry for 1 more minute. Fluff up with a fork and mix well.
  5. Mix the sesame oil, coconut aminos, lime juice and zest together in a small bowl.
  6. Stir the dressing through the Turmeric, Ginger and Lime Cauliflower Rice and season with salt to taste. Option to add cracked black pepper if you like.