Paleo Yellow Rice with Vegetables

Transform your dinner table with this vibrant and nutrient-packed Paleo Yellow Rice with Vegetables, a wholesome twist on the classic yellow rice. This recipe swaps traditional grains for riced cauliflower, creating a low-carb, gluten-free base that's both light and satisfying. Infused with the earthy warmth of turmeric, cumin, and paprika, and loaded with colorful sautéed vegetables like carrots, red bell pepper, and zucchini, this dish is as visually stunning as it is flavorful. Finished with a zesty squeeze of fresh lemon juice and a garnish of chopped parsley, it's a quick, 35-minute recipe that works beautifully as a side dish or a refreshing, plant-based main course. Perfect for Paleo, Whole30, or keto diets, this healthy cauliflower rice recipe will add bold flavors and vibrant colors to any meal.

Nutriscore Rating: 80/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 1 large cauliflower head
• 2 tablespoons olive oil
• 1 medium, diced yellow onion
• 3 minced garlic cloves
• 1 large, diced carrot
• 1 diced red bell pepper
• 1 medium, diced zucchini
• 1 teaspoon turmeric powder
• 1 teaspoon ground cumin
• 0.5 teaspoons ground paprika
• 0.5 teaspoons sea salt
• 0.25 teaspoons ground black pepper
• 2 tablespoons, chopped fresh parsley
• 0.5 juiced lemon

Directions

Step 1

Cut the cauliflower into florets and place them in a food processor. Pulse until the cauliflower becomes rice-sized granules. Be careful not to over-process.

Step 2

Heat a large skillet over medium heat and add the olive oil.

Step 3

Once the oil is hot, add the diced yellow onion. Sauté for 2-3 minutes, or until the onion becomes translucent.

Step 4

Add the minced garlic and cook for another minute until fragrant.

Step 5

Stir in the diced carrot, red bell pepper, and zucchini. Cook for 5-7 minutes, stirring occasionally, until the vegetables are tender but not mushy.

Step 6

Push the vegetables to one side of the skillet and add the turmeric, ground cumin, and paprika to the empty side. Let the spices toast for 30 seconds before mixing them into the vegetables.

Step 7

Add the cauliflower rice to the skillet and stir well to combine all ingredients. Cook for 5-7 minutes, stirring frequently, until the cauliflower rice is tender and slightly golden.

Step 8

Season with sea salt and ground black pepper to taste.

Step 9

Turn off the heat, squeeze fresh lemon juice over the dish, and sprinkle with chopped parsley.

Step 10

Serve immediately as a side dish or a light Paleo main course.

Nutrition Facts

Serving size	(1420.1g)

Amount per serving	% Daily Value*
Calories	684.4

Total Fat 32.2g	0%
Saturated Fat 5.2g	0%
Polyunsaturated Fat 2.8g
Cholesterol 0mg	0%
Sodium 3173.5mg	0%
Total Carbohydrate 90.1g	0%
Dietary Fiber 31.9g	0%
Total Sugars 42.9g
Protein 23.8g	0%

Vitamin D 0IU	0%
Calcium 314.5mg	0%
Iron 9.0mg	0%
Potassium 2976.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 38.9%

Protein: 12.8%

Carbs: 48.3%