Anti Inflammatory Paleo Cauliflower Rice
Cauliflower rice has earned its reputation as one of the most versatile grain-free swaps out there, and this version delivers on both texture and flavor. The key move here is pressing the riced cauliflower in a kitchen towel before it ever hits the pan — that step pulls out excess moisture so you get golden, slightly crispy edges instead of a soggy pile. Avocado oil is a smart choice for the cook, since it handles high heat well and brings its own mild, buttery quality without any inflammatory baggage. A quick hit of garlic bloomed in that hot oil gives the whole dish a savory depth that makes it feel far more satisfying than plain steamed veg. Fresh parsley at the end adds a bright, herby finish that ties everything together. This is the kind of simple, clean side dish that pairs with almost anything — grilled proteins, saucy stews, or a fried egg on top for a fast weeknight meal.
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Learn more →Ingredients
4 servings
- 1 large head cauliflower (about 2 lbs), cut into florets
- 2 tbsp avocado oil
- 2 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 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 as much moisture as possible.
- 2
Heat the avocado oil in a large (12-inch) skillet over medium-high heat until shimmering. Add the garlic and cook, stirring constantly, until fragrant, about 30 seconds — watch closely, as it can brown quickly.
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