Mushroom Free Paleo Cauliflower Rice
Cauliflower rice has earned its place as a weeknight staple, and this version keeps things clean, simple, and genuinely delicious. The trick to getting that light, fluffy texture — rather than a soggy pile — is pressing out the moisture before it ever hits the pan, and this recipe walks you through exactly that. Avocado oil and a hot skillet give the edges a subtle golden color that adds real depth, while the garlic blooms quickly and coats every grain with savory flavor. A scatter of fresh parsley at the end brightens the whole dish without complicating it. Because every ingredient here is whole and unprocessed, there's no need to scan labels or second-guess what's hiding in a store-bought blend. It pairs beautifully with grilled proteins, braised meats, or anything saucy that needs something to soak it up. Simple as it looks, the technique makes all the difference.
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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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