Brazil Nut Free Paleo Cauliflower Rice
Cauliflower rice done right is a genuinely satisfying swap — light, slightly golden at the edges, and fragrant with garlic in a way that makes you forget you're eating a vegetable instead of a grain. The key move here is pressing out the moisture before it ever hits the pan, which is what separates fluffy, skillet-crisped results from the soggy version that gives cauliflower rice a bad reputation. Avocado oil brings a clean, neutral richness that lets the garlic shine without overpowering the dish. A quick blast of high heat and a couple of undisturbed minutes in the skillet give the cauliflower those lightly golden edges that add real texture and depth. A handful of fresh parsley at the end keeps everything bright and fresh-tasting. The whole ingredient list is straightforward and naturally free from tree nuts of any kind, so there's no label-scanning or substitution stress involved — just clean, whole-food cooking from start to finish. It works beautifully as a base for stir-fries, curries, or anything you'd normally serve over a bowl of rice.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!