Paleo Classic Cauliflower Rice

Total time20 min

Prep time10 min

Cook time10 min

Fresh cauliflower gets pulsed down to tiny, rice-like grains here, then pressed dry so it fries up light instead of steaming into mush. A quick sizzle in olive oil with minced garlic gives it real depth, and a hot skillet does the work of turning those edges golden and slightly toasty. Finished with a scatter of fresh parsley, it's a fast, fuss-free side that stands in beautifully anywhere you'd want a grain. The whole thing comes together in one pan in under fifteen minutes, with no soaking, boiling, or fancy equipment beyond a food processor or box grater. It's a naturally solid fit for a Paleo kitchen, built entirely from vegetables, good olive oil, and simple aromatics.

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Ingredients

4 servings

1 medium head cauliflower (about 2 lb), cut into florets
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2 tbsp olive oil
3 cloves garlic, minced
½ tsp salt
¼ tsp black pepper
2 tbsp fresh parsley, chopped (optional)

Instructions

1
Working in two batches, pulse the cauliflower florets in a food processor until broken down into pieces roughly the size of rice grains, about 8–10 short pulses. Alternatively, grate the florets on the large holes of a box grater. Avoid over-processing — the pieces should be distinct, not a paste.
2
Spread the riced cauliflower on a clean kitchen towel or several layers of paper towels and press firmly to absorb excess moisture.

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