Coconut Free Paleo Cauliflower Rice
Cauliflower rice has earned its place as a weeknight staple, and this version delivers the kind of light, fluffy texture that actually makes you forget you're skipping the grains. The trick is pressing out as much moisture as possible before it hits the pan — that one step is what separates soggy, steamed cauliflower from the golden, slightly crispy result you're going for here. Avocado oil brings a clean, neutral flavor with a high smoke point that handles the medium-high heat perfectly, letting the garlic bloom without burning. A quick two-minute undisturbed cook followed by a final stir gives you those lightly golden edges that make this dish genuinely satisfying rather than just virtuous. Fresh parsley at the end adds a pop of color and brightness that pulls everything together. Every ingredient here is straightforward and naturally free from tropical oils or hidden additives that can sneak into store-bought riced cauliflower blends, so you know exactly what you're eating. It works beautifully as a base for stir-fries, curries, or anything saucy 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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