Pecan Free Paleo Cauliflower Rice
Cauliflower rice has become a staple for anyone eating grain-free, and this version nails the technique that makes it actually worth eating. The key move — pressing the riced cauliflower in a kitchen towel before it hits the pan — pulls out excess moisture so you get tender, lightly golden pieces instead of a soggy pile. Avocado oil handles the high heat beautifully, and a quick hit of garlic bloomed in that hot oil gives the whole dish a savory backbone that makes it feel like a real side, not a sad substitute. Fresh parsley stirred in at the end adds a bright, herby finish that lifts everything. It pairs effortlessly with grilled proteins, stir-fry-style dishes, or anything saucy that needs something to soak it up. The ingredient list is short, the steps are straightforward, and the whole thing comes together in one skillet — which means less cleanup and more time actually eating.
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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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