Artificial Flavors Free Paleo Cauliflower Rice
Cauliflower rice has become a pantry staple for anyone cutting back on grains, but the store-bought bags often sneak in natural flavors, citric acid, or other additives you'd rather avoid. Making it from scratch takes the guesswork completely off the table. A large head of cauliflower gets pulsed in a food processor — or grated by hand — then pressed dry in a kitchen towel, which is the real secret to getting those lightly golden, toasty edges instead of a soggy pile. Avocado oil and fresh garlic do all the heavy lifting in the flavor department, keeping everything clean and genuinely delicious. A scatter of fresh parsley at the end adds a bright, herby finish that makes the whole dish feel a little more special. It pairs beautifully with grilled proteins, stir-fry-style toppings, or anything you'd normally serve over a bowl of rice.
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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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