I love Cauliflower Rice and with the addition of Turmeric and it’s anti-inflammatory properties this recipe is a winner and full of flavour!
4 cups of riced cauliflower
1 spring onion finely sliced
Handful of chopped parsley
1 teaspoon of turmeric
1 teaspoon of field mushroom salt
1 teaspoon of olive oil
What to do:
Rice the cauliflower. You can finely chop or use a food processor and pulse.
Slice the spring onion and finely chop the parsley.
Heat a non stick or cast iron pan and add the olive oil. Add all over ingredients.
Stir to combine and sauté for around 4-5 minutes.
Serve with any dish you would normally service with rice!