Gluten Free Paleo Cauliflower Rice
Cauliflower rice has earned its place as a genuine pantry staple, and this version shows exactly why. Pulsing the florets in a food processor — or running them over a box grater — transforms a humble head of cauliflower into something that looks and acts remarkably like the real thing. The key move here is pressing out the moisture before it ever hits the pan, which is what gives you those lightly golden, slightly crispy edges instead of a soggy, steamed pile. Avocado oil and a quick hit of garlic bring real depth to what could otherwise be a bland side dish. It comes together in minutes and pairs with practically anything — grilled proteins, stir-fry-style toppings, or a bold curry sauce. Because every ingredient is naturally grain-free, there's no label-reading required and no risk of hidden gluten sneaking in through a sauce packet or seasoning blend. Fresh parsley at the end adds a bright, herby finish that makes the whole bowl feel a little more special.
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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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