Pistachio Free Paleo Cauliflower Rice
Cauliflower rice has become a staple for anyone eating grain-free, and this version nails the technique that so many home cooks get wrong. The key is pressing out as much moisture as possible before it ever hits the pan — that one step is what separates fluffy, golden "rice" from a soggy, steamed mess. Avocado oil brings a clean, high-heat-friendly fat to the skillet, letting the cauliflower develop those lightly golden edges that make it genuinely satisfying rather than just a substitute. A quick hit of garlic bloomed in the oil adds real depth, and a handful of fresh parsley at the end keeps things bright and fresh. The whole ingredient list is naturally free from tree nuts and any of the cross-contamination concerns that can come with packaged grain alternatives or pre-seasoned blends. It pairs beautifully with grilled proteins, stir-fry-style dishes, or anything saucy that needs something to soak it up. Simple, clean, and endlessly versatile.
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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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