Rice Free Paleo Cauliflower Rice
Cauliflower steps in as the ultimate grain-free stand-in here, delivering that familiar fluffy, scoopable texture without a single grain in sight. The key move is pressing the riced cauliflower in a kitchen towel before it ever hits the pan — that extra step pulls out excess moisture and is what separates a golden, slightly crispy result from a soggy, steamed disappointment. Avocado oil brings a clean, neutral richness that lets the garlic shine, and that quick 30-second bloom in a hot skillet is where a lot of the flavor gets built. Cooking the cauliflower undisturbed for the first couple of minutes encourages those lightly golden edges that make this feel like a real side dish rather than a compromise. A handful of fresh parsley at the end adds a bright, herby finish that keeps everything feeling light and fresh. It pairs beautifully with grilled proteins, stir-fry-style toppings, or anything you'd normally spoon over a bowl of rice.
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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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