Golden Cauliflower Rice with Garden Vegetables

Sharing is caring!

The next time you need a vegan dish, or a veggie side, try this tasty combination of frozen riced cauliflower, a medley of veggies, and a variety of spices. It contains lots of antioxidants, and not too many carbs! It works as a vegan main dish with the addition of a salad and some naan. It also works as a sub for rice with almost any type of meat. Bonus: Lefties are great, too!


  • 2 tablespoons extra-virgin olive oil
  • ½ cup chopped onion
  • ½ cup julienned carrots
  • ½ cup French-cut green beans
  • ½ cup diced fresh mushrooms
  • ¼ cup thinly sliced red bell pepper
  • 1 pound frozen riced cauliflower
  • 1 tablespoon minced fresh garlic
  • 1 teaspoon ground turmeric
  • ¼ teaspoon sweet paprika
  • ⅛ teaspoon curry powder, or to taste
  • salt and ground black pepper to taste
  • 2 tablespoons blanched slivered almonds (Optional)
  • 1 pinch chopped fresh parsley, or to taste (Optional)


Heat oil in a 12-inch nonstick skillet over medium heat. Add onion to the hot oil and saute for about 1 minute. Add carrots, green beans, mushrooms, and bell pepper. Cook and stir for 3 to 4 minutes.

Stir riced cauliflower, garlic, turmeric, paprika, curry powder, salt, and pepper into the skillet. Continue cooking and stirring over medium heat until vegetables reach desired texture, about 5 minutes.

Serve warm garnished with almonds and parsley.

Preparation time: 15 mins
Cook time: 10 mins
Total time: 25 mins
Servings: 6 – Yield: 6 servings



Sharing is caring!

Scroll to Top