Dairy Free Paleo Cauliflower Rice
Cauliflower rice has earned its reputation as one of the most versatile grain-free swaps out there, and this version delivers on every level — light, fluffy, and just golden enough around the edges to feel genuinely satisfying. The key move here is pressing the riced cauliflower in a kitchen towel before it ever hits the pan, which pulls out excess moisture and gives you that perfect, non-soggy texture that makes all the difference. Avocado oil brings a clean, neutral richness to the cook, and a quick hit of garlic in a hot skillet builds real savory depth in under a minute. No butter, no cream, no dairy of any kind — just whole, simple ingredients that happen to come together beautifully. It works as a base for stir-fries, curries, or grilled proteins, or honestly holds its own as a simple side with just the parsley scattered on top. If you've tried other versions and found them watery or bland, the technique here — high heat, even layer, undisturbed cooking — is what sets this one apart.
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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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