Macadamia Free Paleo Cauliflower Rice
Cauliflower rice done right is a genuinely satisfying swap — light, slightly golden at the edges, and fragrant with garlic in a way that makes you forget you're eating a vegetable instead of a grain. The trick here is pressing out as much moisture as possible before it hits the pan, which is what gives you that toasty, almost nutty finish rather than a soggy pile. Avocado oil handles the high heat beautifully, helping the cauliflower develop real color and flavor in just a few minutes. A quick bloom of minced garlic in the oil ties everything together, and a scatter of fresh parsley at the end keeps it bright and fresh-looking on the plate. This is the kind of simple, clean side dish that pairs with practically anything — grilled proteins, stir-fry-style mains, or even a fried egg on top for a quick solo meal. Every ingredient is straightforward and naturally free from tree nuts of any kind, so there's no label-reading stress involved.
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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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