Citric Acid Free Paleo Cauliflower Rice

Total time20 min

Prep time10 min

Cook time10 min

Cauliflower rice has become a staple for good reason — it's light, versatile, and takes on flavor beautifully without the heaviness of a grain-based side. For anyone avoiding citric acid, this recipe is a genuine relief, since so many packaged cauliflower rice products sneak in preservatives or citric acid to extend shelf life. Starting from a whole head of cauliflower and a handful of clean pantry staples means you know exactly what's going into the pan. The trick of pressing the riced cauliflower in a kitchen towel before cooking is what separates a soggy, steamed result from one with those satisfying golden edges. Avocado oil handles the high heat like a champ, and the quick hit of garlic in the skillet gives the whole dish a savory depth that makes it feel like way more than a simple side. A scatter of fresh parsley at the end brightens everything up and adds a little color to the plate. Serve it alongside grilled protein, spoon a stew right over the top, or eat it straight from the skillet — it holds its own either way.

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Ingredients

4 servings

1 large head cauliflower (about 2 lbs), cut into florets
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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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