AIP Friendly Cauliflower Rice with Apple Cider Vinegar Glaze
Cauliflower rice is one of those dishes that can feel like a consolation prize — until you nail the technique and the seasoning. Pressing the moisture out of the riced florets before they hit the pan is the move that keeps everything light and golden rather than soggy, and it makes a real difference in the final texture. Shallots and garlic build a savory base, while turmeric and ginger add warmth and a gorgeous golden hue without leaning on any of the grains, legumes, nightshades, or dairy that can be tricky to avoid on an elimination-style protocol. The finishing glaze — just apple cider vinegar and honey stirred together and tossed in at the end — is simple but genuinely transforms the dish, giving each bite a bright, slightly tangy sweetness that makes it feel anything but plain. A handful of fresh parsley at the end keeps it lively and fresh. This comes together in one skillet and serves four, making it an easy weeknight side that doesn't feel like you're eating around a diet — it just feels like good food.
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Learn more →Ingredients
4 servings
- 1 medium head cauliflower (about 2 lbs), cut into florets
- 2 tbsp olive oil
- 2 medium shallots, finely diced
- 3 cloves garlic, minced
- 3 tbsp apple cider vinegar
- 1 tbsp honey
Ingredient noteAIP restricts added sweeteners, but small occasional amounts of unrefined honey are accepted on the protocol; the ~3/4 teaspoon per serving here likely stays within that limited allowance. If you prefer to always avoid honey, please tap it and change its rating to Red.
- ¼ tsp ground turmeric
- ¼ tsp ground ginger
- ½ tsp salt, plus more to taste
- 2 tbsp fresh parsley, chopped
Instructions
- 1
Working in two batches, pulse the cauliflower florets in a food processor until broken down into rice-sized pieces, about 8–10 short pulses per batch. Alternatively, grate the florets on the large holes of a box grater. Spread the riced cauliflower on a clean kitchen towel and press firmly to remove excess moisture.
- 2
Heat the olive oil in a large (12-inch) skillet over medium heat until shimmering. Add the shallots and cook, stirring occasionally, until softened and translucent, about 3–4 minutes.
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