High Fructose Corn Syrup Free Paleo Cauliflower Rice
Cauliflower rice has become a staple for anyone trying to cut back on processed ingredients, and this version is about as clean and satisfying as it gets. The magic starts with pressing out excess moisture before the cauliflower ever hits the pan — that one step is what separates fluffy, golden "rice" from a soggy disappointment. Avocado oil brings a high smoke point and a neutral richness that lets the garlic shine without any bitterness, and those 30 seconds of fragrant sizzle set the whole flavor foundation. Cooking the riced cauliflower undisturbed for a couple of minutes gives the edges a light golden color that adds a subtle nuttiness you just don't get from steaming. Conventional rice blends and packaged grain sides are notorious for sneaking in sweeteners and additives, so making this from scratch means you know exactly what's on your plate. A handful of fresh parsley at the end keeps it bright and a little herbaceous, making it feel like a finished dish rather than just a side. It pairs beautifully with just about anything — grilled proteins, stir-fry sauces, or a simple drizzle of good olive oil.
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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)
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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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