Paleo Cauliflower Rice
Cauliflower rice has become a staple for anyone eating grain-free, and this version nails the texture that so many recipes get wrong. The key is pressing out as much moisture as possible before the cauliflower ever hits the pan — that one extra step is what separates fluffy, golden "rice" from a soggy, steamed mess. Avocado oil brings a clean, high-heat-friendly fat that keeps everything paleo-compliant without any compromise on flavor, and the minced garlic bloomed in that hot oil adds a savory depth that makes this feel like a real side dish rather than a sad substitute. Cooking the riced cauliflower undisturbed for a couple of minutes lets the edges catch just enough color to develop a slightly nutty, toasty quality you won't get from steaming. A handful of fresh parsley stirred in at the end brightens the whole thing up beautifully. This recipe serves four and comes together in well under 20 minutes, making it an easy weeknight workhorse that pairs with just about anything on your plate.
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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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