Corn Free Paleo Cauliflower Rice
Cauliflower rice sounds simple, but getting it right — fluffy, lightly golden, and not a soggy mess — takes a few key moves that this recipe nails. Pressing the moisture out with a kitchen towel before it ever hits the pan is the secret step most people skip, and it makes all the difference between steamed mush and those satisfying, slightly crispy edges. Avocado oil handles the high heat beautifully, and a quick hit of garlic in the skillet builds real savory depth before the cauliflower even goes in. For anyone navigating corn sensitivities, this is a genuinely useful staple — no starchy fillers, no hidden additives, just whole ingredients you can see and trust. It works as a base for stir-fries, curries, or anything you'd normally spoon over a bowl of grains. A scatter of fresh parsley at the end keeps it bright and a little fancy without any extra effort.
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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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