Persian Turmeric Cauliflower Rice Salad

28’s Home Nutrition Program (portions based on our Women’s ‘Healthy Weight Maintenance’ Eating Plan)
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Appetizer, Appetizer or Entrée, Side Dish
Cuisine Middle Eastern, Persian
Servings 4
Calories 168.2 kcal


  • 500 g cauliflower rice Birds Eye
  • 1 tablespoon butter
  • 1/2 teaspoon ground turmeric
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon ground cinnamon
  • 1 red onion finely sliced
  • 1/4 cup almonds
  • 1/4 cup raisins
  • 1 carrot grated
  • salt & pepper to taste
  • 1 lemon juiced (optional)


  • Place frozen Birds Eye Cauliflower Rice in a microwave safe dish. Cook uncovered on HIGH for 5 minutes, stirring halfway. Remove excess moisture from Cauliflower Rice (see TIP).
  • Melt the butter in a non stick frypan over medium-high heat. Add cauliflower rice, turmeric, cumin, cinnamon and sauté for 5 minutes until lightly golden. Transfer into a serving bowl.
  • Using the same fry pan, add red onion and cook for 2 minutes. Add almonds and raisins and cook for another 2 minutes until nuts are toasted and raisins have softened. Add mixture to the cauliflower rice along with the grated carrot and toss to combine.
  • Season with salt, pepper and lemon juice, if desired.


TIP: Ensure as much of the moisture is removed from the Cauliflower Rice by firmly pressing in a sieve. Alternatively, place in a clean chux or tea towel, twist and squeeze.

Posted by Sam Wood

Father and husband, on a mission to help people move more, eat better and make a positive change to their lives. Sam Wood has over 20 years experience as a personal trainer and is recognised as one of Australia’s leading experts and media commentators in the health & fitness industry. Sam is the founder and personal trainer of 28, Australia’s #1 home fitness and nutrition program, and he's also the proud owner of Australia’s largest personal training studio, The Woodshed, based in Brighton, Melbourne.