Chestnut 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. The key is pressing out the moisture before it ever hits the pan — that single step is what separates fluffy, golden "rice" from a soggy, steamed mess. Avocado oil brings a clean, high-heat-friendly fat to the skillet, letting the cauliflower develop those lightly golden edges that make each bite genuinely satisfying rather than just a sad substitute. A quick hit of garlic bloomed in the hot oil adds real depth, and a handful of fresh parsley at the end keeps things bright and fresh. The ingredient list is refreshingly short — just whole, recognizable foods with no hidden additives or nut-based fillers to worry about. It works beautifully as a base for stir-fries, curries, or anything you'd normally spoon over a bowl of white 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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