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!

Ingredients:

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 other ingredients.

Stir to combine and sauté for around 4-5 minutes.

Serve with any dish you would normally service with rice!