Cinnamon Free Paleo Cauliflower Rice
Cauliflower rice has become a staple for anyone eating grain-free, and this version is genuinely satisfying — light, slightly golden at the edges, and full of savory garlic flavor. The trick to getting it right is squeezing out as much moisture as possible before it hits the pan, which is exactly what this recipe calls for, giving you fluffy, separate "grains" instead of a soggy pile. Avocado oil brings a clean, neutral richness that lets the garlic and fresh parsley shine without competing. The high heat and hands-off cooking time in the skillet create just enough caramelization to make this feel like a real side dish, not a sad substitute. It pairs beautifully with grilled proteins, roasted vegetables, or anything saucy that needs something to soak it up. Best of all, the ingredient list is completely straightforward — no spice blends, no hidden seasonings, just whole, recognizable foods that work together perfectly.
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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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