Riced cauliflower and shredded cabbage get a quick sear in olive oil until the edges turn golden and slightly caramelized, then everything's tossed with garlic, cumin, and a hit of red pepper flakes for warmth. A finishing squeeze of fresh lime juice and a generous handful of chopped cilantro brighten the whole pan right before serving. The texture lands exactly where you want it — dry, separate grains rather than anything mushy or steamed — so it holds up beautifully as a base for grilled meats or a fried egg on top. It comes together in one skillet with minimal cleanup, and it's a genuinely satisfying stand-in anywhere you'd normally reach for a bowl of rice. This one's an easy weeknight staple to keep in your Paleo rotation.
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Working in batches, pulse the cauliflower florets in a food processor 8–10 times until broken down into rice-sized pieces, or grate them on the large holes of a box grater. You should have about 4 cups of cauliflower rice.
Heat 2 tbsp of the olive oil in a large skillet or wok over medium-high heat until shimmering. Add the shredded cabbage and cook, stirring occasionally, until slightly softened and beginning to turn translucent at the edges, about 3–4 minutes.
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