Fish Free Paleo Cauliflower Rice
Cauliflower rice has become a staple for anyone eating grain-free, and this version nails the technique that so many home cooks get wrong. The key is pressing out as much moisture as possible before the cauliflower ever hits the pan — that one step is what separates fluffy, golden "rice" from a soggy, steamed mess. Avocado oil brings a clean, high-heat-friendly fat to the skillet, letting the edges of each tiny floret piece caramelize just enough to develop real flavor. A quick hit of garlic cooked until fragrant ties everything together, and a scatter of fresh parsley at the end keeps it bright and fresh. It pairs beautifully with grilled meats, roasted vegetables, or anything saucy that needs something to soak it up. Simple, wholesome, and genuinely satisfying — this is the kind of side dish that earns a permanent spot in your weekly rotation.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!