Turmeric BP Ghee Cauliflower Rice Pilaf


Turmeric BP Ghee Cauliflower Rice Pilaf

Cauliflower Rice Pilaf

So yummy, you’ll never miss the carbs! 2-3 servings.
Cuisine Lactose-Intolerant, Paleo, Whole30


  • 1/2 head cauliflower - cut into florets
  • 1 small shallot - diced
  • 2 Tbsp. Turmeric + Black Pepper Ghee - divided
  • 1/4 tsp. turmeric (can use freshly grated)
  • 1/3 cup dried cranberries - can soak them in warm water before adding. (Use unsweetened ones, soaked in water for Paleo and Whole30)
  • 2 Tbsp. toasted sliced almonds
  • 3 Tbsp. fresh cilantro leaves
  • 1 Tbsp. chopped chives
  • 1/2 tsp. good salt
  • freshly ground black pepper


  • Add the cauliflower florets to the grater tube in your food processor or shred it using the larger holes on a box grater. Make sure to remove the moisture by wrapping shredded cauliflower in a towel or using a fine sieve, pressing the moisture out. It should be as dry as you can get it.
  • Over medium heat, in a large skillet, heat 1 tablespoon Turmeric + Black Pepper ghee. Add the shallots and cook about 2 minutes. Stir in the turmeric and salt. Add the cauliflower rice, chives, and remaining Turmeric + Black Pepper ghee and stir till well coated. Turn the heat down to medium-low and cover tightly with a lid. Cook for 5-7 minutes, stirring every minute to prevent browning or sticking. You can always add a teeny bit of water to prevent sticking.
  • Remove from heat and stir in dried cranberries (if soaking, remove from water), almonds and cilantro. Season with salt and pepper to taste.
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