Citrus Free Paleo Cauliflower Rice
Cauliflower rice has become a staple for anyone eating grain-free, and this version is genuinely worth getting excited about — light, slightly golden at the edges, and fragrant with garlic. The trick to getting it right is pressing out as much moisture as possible before it hits the pan, which is exactly what this recipe does, giving you fluffy, separate "grains" instead of a soggy pile. Avocado oil handles the high heat beautifully, helping the cauliflower develop those lightly caramelized edges that make all the difference in flavor and texture. A quick bloom of minced garlic in the oil adds savory depth without any complicated steps or hard-to-find ingredients. Because everything here is whole and unprocessed — just a vegetable, a clean oil, garlic, and seasoning — there's no need to scan labels for hidden citrus derivatives or additives that sneak into packaged grain alternatives. A handful of fresh parsley stirred in at the end keeps it bright and fresh-tasting. Serve it alongside roasted proteins, stir-fries, or anything you'd normally spoon over a bowl of 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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