Eosinophilic Esophagitis Friendly Paleo Cauliflower Rice
Cauliflower rice has become a staple for anyone navigating a restricted ingredient list, and this version is genuinely satisfying enough to win over even the most skeptical dinner table. The technique here is what sets it apart — pressing out excess moisture before it hits the pan means you get lightly golden, fluffy results instead of a soggy, steamed pile. Avocado oil brings a clean, neutral richness that works beautifully at high heat, and a quick hit of garlic makes the whole skillet smell incredible. For anyone managing eosinophilic esophagitis, the ingredient list is refreshingly short and free of the common triggers that make so many side dishes off-limits. There's no dairy, no gluten, no eggs, and no soy — just whole, simple foods that are easy to track and trust. Fresh parsley adds a bright finish if you have it on hand, but the dish holds its own without it. Serve it alongside grilled protein or use it as a base for a bowl — it's versatile enough to anchor almost any meal.
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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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