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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


  • 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)
  • ¾1 tsp. sea salt or to taste
  • ½ cup currants
  • ½ cup chopped fresh cilantro


  1. 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.
  2. 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.
  3. 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.
  4. Remove from heat and stir in almonds, currants, and cilantro.


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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