Sesame Free Paleo Cauliflower Rice
Cauliflower rice has earned its place as a weeknight staple, and this version delivers the kind of light, fluffy texture that actually makes you forget you're skipping the grains. 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 the golden, slightly crispy result you're going for here. Avocado oil brings a clean, neutral richness to the skillet, and a quick hit of garlic adds just enough savory depth to make every bite feel intentional. The whole thing comes together in one pan with a handful of real-food ingredients, no specialty products required. For anyone navigating hidden sesame in packaged grain alternatives or restaurant-style fried rice, making it from scratch like this is genuinely the easiest path to a safe, satisfying side. A scatter of fresh parsley at the end keeps it bright and a little restaurant-worthy without any extra effort. Serve it alongside grilled proteins, stir it into bowls, or use it as a base for just about anything — it's 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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