Turmeric Cauliflower Rice (Paleo, Low-Carb, GF, AIP swaps)

Turmeric is all the rage these days and for good reason! It’s not just for dying your fingers perpetually yellow for a day, though I’ve done that too many times to count. It’s becoming more and more popular for its anti-inflammatory compounds. Inflammation is at the root cause of many illnesses, especially chronic illness. Inflammation has also been linked to infertility and pregnancy complications as well.


Turmeric contains a polyphenol compound know as curcumin which has awesome anti-inflammatory properties. Research is also showing in addition to its antioxidant and anti-cancer properties, it may have potential as an epigenetic modulator. WOAH! This turmeric stuff can do some serious heavy lifting for our health! Now of course, variety is still the key to getting all the nutrients we need, but if you don’t use turmeric often in your cooking, hopefully you’ve learned some good reasons to start doing that and what better way than to start with this SUPER easy recipe.

In my ongoing quest to make cauliflower taste better to me, I experimented with this recipe. It’s low carb, makes a really great side dish for grilled salmon or any other meat, is so quick and easy to whip up with FROZEN riced cauliflower, and tastes buttery good!


By adding some black pepper with the turmeric, we increase the bioavailability of curcumin for our body. Bioavailability just means how easy it is for our body to process, absorb, or utilize the curcumin.


Recipe: Serves 2


1 12 oz package frozen organic riced cauliflower

1 tbsp grass-fed butter or ghee (can substitute bacon fat for AIP, other fats may lack sufficient flavor)

1 tsp Redmond Real Garlic Salt or to taste

1/4 tsp organic powdered turmeric

few dashes of black pepper (omit for AIP)

Parsley for garnish (optional)



  1. Preheat medium sized pan on stove to medium-low heat.
  2. Add butter/ghee or other fat of choice.
  3. Add frozen cauliflower to pan. Use back of spoon to gently break apart any clumps. This becomes easier over time as cauliflower heats through. You could also bang the frozen unopened bag on a solid counter or wall before opening back to loosen chunks or gently massage the chunks loose while the bag is still sealed.
  4. Cook until cauliflower is almost translucent (so it’s not crunchy or chunky or anything). About 5-7 minutes. You can turn up the heat if you want to lightly brown it at all.
  5. Add turmeric and stir to distribute yellow coloring throughout all.
  6. Dish onto plates and serve immediately. Garnish with black pepper, optional parsley and additional salt to taste.
  7. Enjoy! Stores well in fridge for 3 days.

Let me know if you try it in the comments!