Paleo

Golden Cauli-Rice Bowl

A riff on the uber-popular Golden Latte, the warm, turmeric-infused sipper, this savory rice bowl made with a base of cauliflower rice also takes its golden hue from the famed anti-inflammatory spice.

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You can make the cauliflower mixture in advance and refrigerate or freeze — then simply heat up the mixture and cook the eggs and bacon when ready to eat.

Servings
4
Prep Time
12 min
Duration
15 min

Ingredients

  • 1 tbsp extra-virgin olive oil
  • 4 cups riced cauliflower
  • 1 shallot, minced
  • ½ tsp sea salt
  • ¼ tsp ground black pepper
  • 2 cloves garlic, minced
  • 1 tsp ground turmeric
  • 5 oz mixed baby greens (such as baby kale, chard and spinach)
  • ½ cup chopped fresh basil
  • 1 lemon, zested and juiced
  • 4 slices turkey bacon
  • 8 large eggs

Preparation

  1. In a large nonstick skillet on medium-high, heat oil. Add riced cauliflower, shallot, salt and pepper; sauté 5 minutes until shallots are lightly browned. Add garlic and turmeric; sauté 1 minute.
  2. Add baby greens, basil, lemon zest and juice; sauté 2 minutes. Transfer mixture to bowls and set aside.
  3. Using the same skillet, cook the bacon and eggs (sunny-side up or over easy). Serve bacon and eggs over cauliflower mixture.

NOTE: If following our Meal Plan, complete recipe through Step 2; freeze 2 servings in airtight containers and refrigerate remaining. Reheat leftovers and cook bacon and eggs when called for.

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Nutrition Information

  • Serving Size ¼ of recipe
  • Calories 265
  • Carbohydrate Content 11 g
  • Cholesterol Content 397 mg
  • Fat Content 15 g
  • Fiber Content 4 g
  • Protein Content 22 g
  • Sodium Content 600 mg
  • Sugar Content 4 g
  • Monounsaturated Fat Content 7 g
  • Polyunsaturated Fat Content 3 g