Mediterranean Diet Friendly Paleo Cauliflower Rice
Cauliflower rice has earned its place as a pantry staple, and this version shows exactly why — it's light, garlicky, and satisfying without weighing you down. The trick to getting that perfect, fluffy texture is pressing out as much moisture as possible before it ever hits the pan, which gives you golden edges instead of a soggy pile. Avocado oil brings a clean, high-heat-friendly fat to the skillet, and a quick bloom of garlic sets the whole dish up with serious depth of flavor. It comes together in minutes and pairs beautifully with grilled fish, roasted vegetables, or anything else you'd normally serve over a grain. Fresh parsley at the finish adds a bright, herby note that keeps things feeling vibrant and fresh. This is exactly the kind of simple, vegetable-forward cooking that makes wholesome eating feel effortless rather than restrictive.
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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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