Capsaicin Free Paleo Cauliflower Rice
Cauliflower rice has become a staple for anyone eating grain-free, and this version nails the technique that so many home cooks get wrong — squeezing out the moisture before it ever hits the pan. That one extra step is what separates fluffy, lightly golden "rice" from a soggy, steamed mess. Avocado oil brings a clean, neutral fat that lets the garlic and natural sweetness of the cauliflower shine without competing flavors getting in the way. The whole thing comes together in a single skillet, making cleanup as easy as the cooking itself. Because every ingredient here is whole and straightforward, there's no need to scan labels for hidden spice blends or seasoning mixes that might sneak in unwanted heat. A scatter of fresh parsley at the end adds a pop of color and brightness that makes this feel finished and restaurant-worthy. Serve it alongside grilled proteins, spoon a rich stew right on top, or enjoy it as a simple side — it's endlessly versatile.
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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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