Lactose Free Paleo Cauliflower Rice
Cauliflower rice has earned its reputation as one of the most versatile grain-free sides out there, and this version delivers on every level — light, slightly golden at the edges, and fragrant with garlic. The key move here is pressing the riced cauliflower in a kitchen towel before it ever hits the pan, which pulls out excess moisture and gives you that satisfying, fluffy texture instead of a soggy pile. Avocado oil brings a clean, neutral richness that lets the garlic and natural sweetness of the cauliflower shine without any dairy in sight. For anyone navigating lactose sensitivity, this is the kind of recipe that genuinely doesn't feel like a compromise — it's just good food. A quick sear over medium-high heat gets those lightly golden edges that make all the difference between bland and craveable. Finish it with a scatter of fresh parsley and it's ready to sit alongside practically anything on your dinner table.
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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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