• 1 tablespoon coconut or avocado oil
  • 1/2 yellow or white onion, chopped or pearl onions
  • 2-3 garlic cloves, minced
  • 2 12 oz bags of riced cauliflower
  • 1 tablespoon ground turmeric
  • 1/2 tablespoon curry powder (omit for AIP)
  • 1 tablespoon ghee
  • sea salt and pepper to taste


  • In a large skillet on medium heat, melt coconut or avocado oil on medium heat and add garlic and onions.  
  • Stir until onions are translucent (approximately 3-5 minutes).  Add the cauliflower rice, turmeric and curry.  Mix until well combined.  Add ghee, Celtic sea salt, and pepper to taste.  Cook for approximately 5-7 more minutes.
  • Serve with an animal protein or roasted vegetables.

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