Nutmeg Free Paleo Cauliflower Rice
Cauliflower rice has earned its place as a weeknight staple, and this version delivers the kind of light, fluffy texture that actually makes you forget you're eating a vegetable. The trick is pressing out as much moisture as possible before it hits the pan — that one step is what separates soggy, steamed cauliflower from golden, slightly crispy grains that hold up beautifully on the plate. Avocado oil brings a clean, neutral richness that lets the garlic shine without overpowering the dish, and a quick sear over medium-high heat gives the edges just enough color to add depth. The whole ingredient list is refreshingly short and straightforward, so there's no need to scan labels or second-guess what's hiding in a spice blend. A handful of fresh parsley at the end keeps things bright and adds a pop of color if you want to dress it up for company. It pairs effortlessly with grilled proteins, saucy braises, or anything you'd normally serve over a bowl of white rice.
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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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