Pumpkin and Bacon Cauli-rice with Sage

Pumpkin and Bacon Cauli-rice with Sage.

We mentioned our obsession with pumpkin earlier this week, it’s 100% our favourite vegetable at the moment! It’s all kinds of amazing and makes every breakfast, lunch or dinner a billion times better. When you eat pumpkin prepare for a heap of health benefits… and it’s extremely versatile! What’s not to love?! Perfect for savoury and sweet natural real food recipes. This pumpkin and bacon cauli-rice with sage recipe is full on delicious! We highly recommend you give it a go!

Pumpkin and Bacon Cauli-rice with Sage3

We get our organic pumpkin from our local SupaBarn, their organic fresh produce section is growing and growing which makes us SO excited! They also have the best herb section, picked and delivered fresh every morning (YES, we said picked. Every. Morning!).

Let us know if you like this recipe by leaving a comment on this post, it’s a little different but extremely drool-worthy and easy to make! Oh, and don’t forget to take a snap and share it on social media! We’re on Twitter, Instagram, Facebook and Pinterest! #themerrymakersisters

Always merrymaking,

Emma + Carla

 Pumpkin and Bacon Cauli-rice with Sage2

Get merry app

pumpkin and bacon cauli-rice with sage
Serves 4
Prep Time
20 min
Cook Time
50 min
Total Time
1 hr 10 min
Prep Time
20 min
Cook Time
50 min
Total Time
1 hr 10 min
Stuff you need
  1. 500g (1 lbs.) pumpkin cut in to cubes
  2. 4 rashers of bacon chopped
  3. 1 cauliflower
  4. 1 lemon juiced
  5. 1/4 cup fresh sage leaves
  6. 1 tbs. olive oil
  7. salt and pepper
Now what
  1. Preheat oven to 180°C (350°F) and line 2 baking trays with baking paper.
  2. Place the chopped pumpkin in a single layer on 1 of the baking trays and place in to the oven for 50 minutes.
  3. Meanwhile, cut the cauliflower in to florets and grate or food process to make it look like 'rice'.
  4. Place the cauli-rice in a single layer on the other baking tray and place in to the oven for 30 minutes.
  5. In a medium heat fry pan add the bacon and cook until crispy.
  6. Transfer the bacon on to a plate and keep the bacon fat in the pan.
  7. Turn the stove up to high heat, cook the sage leaves in the bacon fat until crisp.
  8. When everything is cooked, carefully combine the cauli-rice, pumpkin, bacon and stir through the olive oil, lemon and salt and pepper.
  9. Top with crushed sage leaves.
Merrymaker tip
  1. This recipe rocks! Serisiouly. Our new favourite healthy side dish!
Merrymaker Sisters | MerryBody Online Studio: Unlimited Yoga, Pilates and Meditation https://themerrymakersisters.com/
 We want to send HUGE LOVE to SupaBarn for providing us the ingredients for this amazing recipe for our SuperMerry collaboration!

Comments 7

  1. Made this last night for dinner – just had the leftovers for lunch. It was delish! Thank you for the recipe.
    Next up is your pumpkin and cacao brownies, pumpkin bread and pumpkin scones (I had one rather large pumpkin growing in my yard, ha!)

    *side note – would be awesome if your site sent me an email when you reply to comments here, as I often forget to come back and look and find your response like months later…

  2. Post

    Hi Angela! Thanks for your comment! You are pumpkin-ing up a storm! LOVE IT! When you do comment, there should be a tick box to receive an email when we respond 🙂 🙂 hope that helps! e + c

  3. Just made this dish! Absolutely delicious! The sage and bacon infused flavour is divine! This is my first week transition into the Paleo way of life and I got to say I’m really enjoying trying new things and experimenting with different foods!

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  5. Hi – I might give this a go during the week, but I’m just wondering if you think I could freeze it??

  6. Post

    Hi Lisa! We have frozen cauli rice before and then when we were ready to eat let it we let it defrost on the bench and re-heated on the stove. Super yum, super prepared! 🙂

  7. Fabulous, thanks very much for that. I’ll definitely give it a go and let you know how it went! Cheers, Lisa

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