Emulsifier Free Paleo Cauliflower Rice
Cauliflower rice has become a staple for anyone cutting back on grains, but the store-bought bags often sneak in additives and emulsifiers that have no business being in a two-ingredient concept. Making it from scratch with a food processor or box grater keeps everything completely clean — just real vegetables and a handful of pantry basics. Avocado oil brings a high smoke point and a neutral richness that lets the garlic shine without overwhelming the dish, and that step of pressing moisture out of the riced cauliflower is the secret to getting those lightly golden, slightly crispy edges instead of a soggy pile. The result is fluffy, savory, and satisfying in a way that genuinely holds its own as a side dish rather than feeling like a compromise. Fresh parsley stirred in at the end adds a bright, herby finish that makes the whole skillet look and taste like something you'd order at a restaurant. It pairs beautifully with grilled proteins, stir-fry-style toppings, or anything saucy that needs something to soak it up.
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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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