Pescatarian Paleo Cauliflower Rice
Cauliflower rice has earned its reputation as one of the most versatile low-carb swaps in the kitchen, and this version delivers on every front — light, garlicky, and just golden enough at the edges to feel genuinely satisfying. The trick is pressing out as much moisture as possible before it hits the pan, which is what separates fluffy, skillet-kissed results from a soggy pile of regret. Avocado oil brings a clean, high-heat-friendly fat that lets the garlic bloom quickly without burning, and the whole thing comes together in minutes. Fresh parsley at the finish adds a bright pop of color and flavor that makes it feel like something you'd order at a restaurant rather than throw together on a weeknight. It pairs beautifully alongside grilled salmon, seared shrimp, or any fish dish you'd normally serve over white rice — making it a natural fit for a seafood-forward plate. Simple ingredients, zero grains, and a technique that actually works make this a side dish worth keeping in regular rotation.
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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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