Rainbow Cauliflower Rice Bowl

You'll have plenty of chive oil leftover. It's great over eggs, swirled into salted yogurt, on just about any salad, and on and on. To make this vegan, use olive oil, or coconut oil in place of the ghee, and swap out the egg.


  • 1/4 teaspoon turmeric
  • 1/4 teaspoon ground cumin
  • cayenne pepper, to taste
  • fine grain sea salt, to taste
  • 1 teaspoon ghee, coconut oil, or olive oil
  • 1 bunch of chives
  • 2/3 cup extra virgin olive oil
  • 1 medium head of cauliflower, cut into eights
  • Some or all of the following: little lettuces or micro greens, sliced chard stems, sliced avocado, toasted seeds, hard-boiled egg.
  • Fresh lemon juice


  1. Combine the turmeric, cumin, generous pinch of cayenne and salt, with the ghee in a large bowl. Set aside. Puree the chives with the olive oil and another pinch of salt in a blender. Blend well, and set aside.
  2. Either steam the cauliflower until tender, about 7 minutes. Alternately, cook in a pot of lightly salted water until tender, just 2 minutes or so. Drain and proceed. I also cook chard stems along with the cauliflower at this point, if using - just until tender. When cool enough to handle, transfer the cauliflower to a cutting board, and chop into small, rice-sized pieces. Transfer to the bowl containing the spices, and stir, stir, stir. Until everything is equally coated. Taste, and add more salt if needed.
  3. To serve, toss any lettuces with a bit of the chive oil and arrange in individual bowls (or on a family-style platter). Add the cauliflower rice, as well as any avocado, egg, seeds, and/or chard stems. Drizzle with more of the chive oil, and finish with a generous squeeze of fresh lemon juice.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Serves 4