We guarantee you’ll be putting this Golden Cauliflower Rice on repeat – it’s so good (and good for you!)

Introducing my new favorite recipe (and cookbook!)

I’m totally not kidding. This Golden Cauliflower Rice is my new recipe. I’m such a huge fan of curry and spicy/sweet combos and right now this dish is my everything. And although I don’t have issues with my thyroid I DO HAVEChange up your side dish game with this easy Golden Cauliflower Rice #realfood #whole30 Click To Tweet a thyroid and I have an autoimmune disease which makes it all that much more likely that I COULD develop a thyroid issue at some point. So being the take-charge, proactive eater that I am it’s no wonder I’m smitten with The Essential Thyroid Cookbook by fellow real food Registered Dietitian, Lisa Markley, and Holistic Nutrition Consultant, Jill Grunewald.

This book though, is so much more than a cookbook. It’s also a guide for regaining optimal thyroid health. Lisa and Jill have created a thorough and easy to read resource for anyone suffering from thyroid issues to help you heal your body and regain control over your health one meal at a time. Something I only wish I could have done for the countless patients and clients I’ve seen dealing with Hashimoto’s Thyroiditis and Non-autoimmune Hypothyroidism.

One thing I especially appreciate about The Essential Thyroid Cookbook is the chapter titled ‘The Nutritional Heavy Hitters” where Lisa and Jill lay out all of the foods they’ve chosen to highlight in the recipes, which nutrients have the most impact on thyroid and immune health and why. I mean truly, they’ve gone above and beyond to create recipes that not only taste amazing but also heal you from the inside out. #nutritionnerd

And the recipes! Each one is masterfully crafted with flavor, ease and nutrition in mind. Even if you don’t have thyroid issues you’ll be hard pressed not to fall in love with dishes like Grain-free Pumpkin Chocolate Chip Muffins, Arugula Salad & Wild Salmon with Maple Toasted Pecan and Apple Cider Vinaigrette, Toasted Steel Cut Oats with Chai Spices and Caramelized Apples, Lemon Thyme Whole Roasted Chicken and Triple Flourless Chocolate Walnut Brownies.

It was obvious as I read through the book that deprivation wasn’t part of the program. Which is why this book resonated with me so deeply as someone who’s been ‘through the ringer’ with elimination diet and food sensitivities and allergies in a quest to heal myself from my own autoimmune condition.

About that Golden Cauliflower Rice though

I’ve made this recipe twice this week, it’s that good! I’ve enjoyed it hot with grilled shrimp and a side of garlicky roasted green beans and I’ve also enjoyed it cold mixed into a salad and topped with leftover rotisserie chicken. And I’ll probably make it again next week. No lie.

And probably the Grass-fed Burgers with Caramelized Onions and Shiitake Mushrooms, Brussels Sprouts with Balsamic Drizzle and the Pumpkin Gingerbread Chia Smoothie. Like I said, I’m pretty smitten with The Essential Thyroid Cookbook right now. Though I don’t have a thyroid issue my take on it is that it doesn’t hurt to eat in a way that supports optimal thyroid health because once you have one autoimmune condition your chances of developing another are much higher than if you didn’t have any at all. No thanks!

Prepare to fall in love with this easy Golden Cauliflower Rice!

Hungry for more recipes and in-depth, no-nonsense information on how to heal (or support) your thyroid and immune function? Grab your copy of The Essential Thyroid Cookbook here.

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Let's Get Cookin'

Golden Cauliflower Rice

Cauliflower “rice” is simply made from cauliflower florets that have been ground into fine, rice- like crumbs in a food processor. It provides a lighter grain-free base to rice pilaf style dishes and is loaded with antioxidant nutrition. This recipe gets its golden color from curry powder, which contains the anti-inflammatory spice, turmeric.

Author: Lisa Markley, MS, RDN via The Essential Thyroid Cookbook
Prep Time: 10 mins
Cook Time: 10 mins
Total Time: 20 mins
Yield: 4 1x
Category: Side Dish
Cuisine: Paleo, Whole30, Vegetarian, Vegan-option, AIP

Print Recipe

★★★★★ 5 from 1 reviews

Ingredients

½ cup raw slivered almonds
4 cups chopped cauliflower (or 4 cups riced raw cauliflower)
¼ cup ghee or coconut oil (we recommend Pure Indian Foods 100% Grass-fed Ghee)
1 yellow onion, chopped
6 cloves garlic, minced
1 Tbsp. + 1 tsp. curry powder (we recommend Pure Indian Foods)
¾–1 tsp. sea salt or to taste
½ cup currants
½ cup chopped fresh cilantro

Instructions

Preheat oven to 350°F. Spread almonds out on a sheet pan and place in the oven until toasted, approximately 3-4 minutes. Remove from oven and set aside.
Place cauliflower in the bowl of food processor affixed with an S-blade. Pulse a few times until it’s coarsely chopped and resembles the texture of rice. Set aside.
Heat ghee or oil in a large skillet over medium heat. Add onions and sauté for 3-4 minutes, until they begin to soften. Add garlic, cauliflower, curry powder, and salt and cook for an additional 4-5 minutes, stirring frequently.
Remove from heat and stir in almonds, currants, and cilantro.

Notes

Cook’s notes: Use orange cauliflower in this recipe, if available, to add additional color and carotenoids. If you don’t have a food processor, use the medium to large holes on a box grater to coarsely grate. Raisins can be substituted for currants, if desired.

AIP adaptation: Use coconut oil instead of ghee. Omit curry powder because it contains some spices derived from nightshades. Season with lemon or lime juice to taste.
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About Jessica Beacom

Jessica is a Registered Dietitian Nutritionist living in Boulder, CO with her hubby and two daughters. She's been described as a 'real food evangelist' and loves sharing her knowledge with others to help them break free of the diet mentality and find their own food freedom. In her spare time she enjoys CrossFit, telemark skiing, mountain biking, teaching herself how to play the banjo and camping out under the stars.

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