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Biryani Cauliflower "Rice"

Biryani Cauliflower "Rice"

Keyword #glutenfree
Servings 4
Author Robin Asbell


  • 1 tablespoon avocado oil
  • 1/2 cup chopped onions
  • 1 tablespoon chopped ginger
  • 2 medium red jalapenos seeded and chopped
  • 2 cups cauliflower "rice" 1 small cauliflower
  • 1 large carrot diced
  • 1/2 teaspoon salt
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground turmeric
  • 1 tablespoon raw palm sugar
  • 1/2 cup shelled edamame, thawed
  • 1 tablespoon fresh lemon juice
  • fresh cilantro leaves for topping


  • Prep all the vegetables-for instructions on making cauliflower rice, read the above.
    In a large skillet, warm the avocado oil over medium-high heat. Add the onions and stir, cooking until they start to soften.
  • Add the ginger and chiles and stir, then add the cauliflower and carrot and stir. Cook over medium heat until the cauliflower softens and is lightly browned.
  • Sprinkle with salt, cumin, turmeric and palm sugar, and stir. Stir in the edamame and lemon juice and stir until heated through.
  • Transfer to a serving bowl and sprinkle with cilantro. Serve hot, or cool, transfer to a storage container and refrigerate for up to 4 days.