From our family kitchen
Cauliflower rice with pumpkin seeds
Published
Essentially a side dish but I often have this as a lunch on its own. Since turmeric is so good for us, we’re always trying to find tasty ways to add it to meals and this is just perfect, giving this otherwise simple dish a real punch.
Serves 1–2
Ingredients
- 400g/14 oz cauliflower, roughly chopped
- 1 tbsp Lucy Bee coconut oil
- 60g/scant 1/2 cup pumpkin seeds
- 1 tbsp turmeric powder
- Himalayan salt and ground black pepper
Method
Blitz the cauliflower in a food processor until it resembles rice (or finely chop it using a knife).
Melt the coconut oil in a deep frying pan over a medium heat. Add the cauliflower, pumpkin seeds and turmeric and fry, stirring constantly, for 5–10 minutes or until cooked. Season and serve.
Tips and notes
Add chilli flakes to spice things up, if you like.
From Coconut Oil: Recipes for Real Life. Recipe text © 2016 Lucy Bee Limited.
A little inspiration for your kitchen
Enjoyed this recipe? Join Lucy Bee emails for more recipe ideas, cooking inspiration, news and offers.
Already subscribed? Enter your email to add recipes to your interests. You can unsubscribe at any time. Read our Privacy Policy.
The people behind Lucy Bee
Good food, made at home
Lucy & the family
A family story, rooted in gluten-free cooking
Lucy’s coeliac diagnosis changed the way the family cooked and ate. Reading labels, choosing ingredients carefully and preparing meals from scratch became second nature.
These recipes reflect our family’s love of natural, minimally processed ingredients and food to enjoy together, including recipes from our two coconut oil cookbooks.
Read our family story