MSG Free Paleo Cauliflower Rice
Cauliflower rice has become a staple for anyone cutting back on grains, but the store-bought bags often come loaded with additives and flavor enhancers you didn't ask for. Making it from scratch with just a handful of clean ingredients means you know exactly what's going into the bowl. The trick here is pressing out the moisture before it hits the pan — that one step is what separates fluffy, golden-edged results from a soggy, steamed disappointment. Avocado oil brings a high smoke point and a neutral richness that lets the garlic do its thing without burning, and a quick sear over medium-high heat gives the cauliflower those lightly toasted edges that make it genuinely satisfying. A finish of fresh parsley lifts the whole dish with a little color and brightness. It works beautifully as a base under a saucy protein or as a simple side on its own.
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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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