Chicken Free Paleo Cauliflower Rice
Cauliflower rice has become a staple for anyone eating grain-free, and this version nails the texture that so many recipes get wrong. The key is pressing out the moisture before it ever hits the pan — that one extra step is what separates fluffy, golden "rice" from a soggy, steamed mess. Avocado oil brings a clean, high-heat-friendly fat to the skillet, and a quick bloom of garlic adds savory depth without any complicated prep. Cooking the cauliflower undisturbed for those first couple of minutes lets the edges catch just enough color to mimic the slightly toasty quality of real rice. Fresh parsley at the end keeps things bright and pulls the whole dish together. It works beautifully as a base for stir-fries, curries, or anything saucy, and it comes together with just a handful of whole, simple ingredients.
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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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