Oats Free Paleo Cauliflower Rice
Cauliflower rice has become a staple side dish for good reason — it's light, versatile, and genuinely satisfying in a way that surprises first-timers. 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 fuss. The key technique here is pressing out the moisture before the cauliflower ever hits the pan, which is what gives you those lightly golden, slightly crispy edges instead of a soggy, steamed result. Cooking it undisturbed for a couple of minutes lets the natural sugars caramelize just enough to add depth. A finish of fresh parsley brightens everything up and makes it look as good as it tastes. It pairs beautifully with grilled proteins, stir-fry-style dishes, or anything you'd normally serve over a bed of grains — no grains required.
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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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