Candida Diet Friendly Paleo Cauliflower Rice
Cauliflower rice has become a staple for anyone navigating a low-sugar, anti-fungal eating plan, and this version is genuinely one of the better executions out there. The trick is in the prep — pressing out as much moisture as possible before it hits the pan means you get tender, lightly golden pieces instead of a soggy, steamed mess. Avocado oil brings a clean, high-heat-friendly fat that keeps things simple and compliant, while the garlic adds real depth without any of the sweeteners or starches that can sneak into store-bought riced cauliflower blends. Cooking it undisturbed for a couple of minutes lets the edges catch just enough color to give it that satisfying, almost nutty flavor. A handful of fresh parsley at the end brightens the whole dish and makes it feel finished rather than plain. Serve it alongside grilled protein, spoon a curry over the top, or eat it straight from the skillet — it holds its own either way.
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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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