Cauliflower rice has earned its place as a staple side dish, and this version delivers the kind of light, fluffy texture that makes it genuinely satisfying rather than a reluctant substitute. The trick is pressing out as much moisture as possible before it hits the pan — that one step is what separates soggy, steamed cauliflower from golden, slightly crisp grains that actually hold their own on the plate. Avocado oil brings a clean, neutral richness that lets the garlic shine without overpowering the dish, and a quick sear over medium-high heat gives the edges just enough color to add depth. For anyone navigating grain sensitivities, this is the kind of recipe that removes all the guesswork — every ingredient is straightforward, whole, and easy to verify. Fresh parsley stirred in at the end adds a bright, herby finish that makes the whole bowl feel a little more special. It pairs beautifully with roasted meats, stir-fry-style proteins, or anything saucy that needs something to soak it up.
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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.
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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