Nitrate & Nitrite Free Paleo Cauliflower Rice
Cauliflower rice has become a staple for good reason — it's light, versatile, and genuinely satisfying as a base for almost any meal. This version keeps things clean and simple, relying on avocado oil, fresh garlic, and a handful of pantry basics to deliver real flavor without any processed shortcuts. The key technique here is pressing out the moisture before it hits the pan, which is what gives you those lightly golden, slightly crispy edges instead of a soggy pile. Cooking it undisturbed for the first couple of minutes lets the natural sugars caramelize just enough to make each bite interesting. Since every ingredient is whole and unprocessed, there's no need to scrutinize labels for hidden additives or preservatives — what you see is exactly what you get. A scatter of fresh parsley at the end adds a bright, herby finish that pulls the whole dish together beautifully.
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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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