Peanut Free Paleo Cauliflower Rice
Cauliflower rice has earned its reputation as one of the most versatile low-carb swaps out there, and this version delivers on both texture and flavor. The trick to avoiding a soggy, steamed mess is pressing out the moisture before it ever hits the pan — that step alone is what gives you those lightly golden, slightly crispy edges instead of a limp pile of vegetable mush. Avocado oil brings a clean, neutral richness that lets the garlic shine without overpowering the dish, and that quick 30-second bloom in a hot skillet is where most of the flavor magic happens. Store-bought riced cauliflower bags can sometimes carry "processed in a facility" warnings that make label-reading feel like a part-time job, so starting from a whole head and processing it yourself keeps things clean and worry-free. A scatter of fresh parsley at the end adds a pop of color and brightness that makes this feel finished rather than just functional. It pairs beautifully with grilled proteins, stir-fry toppings, or anything saucy that needs something to soak it up.
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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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