BHA & BHT Free Paleo Cauliflower Rice
Cauliflower rice has become a staple for good reason — it's light, versatile, and genuinely satisfying as a base for almost any protein or sauce you want to throw at it. What makes this version stand out is the technique: pressing out the moisture before it hits the pan means you get tender, lightly golden edges instead of a soggy, steamed mess. Avocado oil brings a clean, neutral flavor with a high smoke point that handles the medium-high heat perfectly, and a quick hit of garlic makes the whole skillet smell incredible. For anyone avoiding synthetic preservatives like BHA and BHT, packaged grain alternatives and pre-riced frozen options can be a minefield of additives — this recipe sidesteps all of that with nothing but whole, recognizable ingredients. A food processor or a simple box grater is all the equipment you need, and the whole process is genuinely straightforward. Finish it with a scatter of fresh parsley for a little color and brightness, and you've got a clean, crowd-pleasing side that works any night of the week.
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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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