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+ servings

Cauliflower-Carrot Golden “Rice”

Author - Serena Wolf
Prep Time: 15 minutes
Cook Time: 5 minutes
Yields: 6 servings


  • 1 cup roughly chopped carrots
  • 1 medium head cauliflower florets only
  • 1 tablespoon extra-virgin olive oil
  • 2 teaspoons ground turmeric
  • ¼ teaspoon cayenne pepper
  • ¼ teaspoon ground cumin
  • Salt
  • Juice of 1 lemon
  • ¾ cup chopped Italian parsley leaves
  • ½ cup golden raisins
  • ½ cup chopped raw almonds
  • Lemon wedges for serving optional


  • Add the carrots to the bowl of a food processor. Pulse until they’re finely chopped and take on the texture of “rice.” Transfer to a large bowl and briefly set aside.
  • Add one third of the cauliflower florets to the bowl of a food processor. Pulse until the florets become coarse granules that resemble rice. (Be careful not to overprocess, peeps, or you’ll end up with cauliflower mush.) Transfer the cauliflower rice to the bowl with the carrots. Repeat this process twice more until all of the cauliflower has been riced. (You should have about 6 cups of cauliflower-carrot rice.)
  • Heat the olive oil in a large skillet over medium heat. When hot, add the cauliflower and carrot rice, turmeric, cayenne, cumin, and a good pinch of salt. Cook for 2-3 minutes until the rice is just tender. Turn off the heat and stir in the lemon juice.
  • Fold in the parsley, raisins and chopped almonds. Taste and season with a little extra salt if needed. Serve warm, room temperature, or chilled with extra lemon wedges if you like.