Soy 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 in the prep — pressing out excess moisture before the cauliflower ever hits the pan means you get golden, slightly crispy edges instead of a soggy, steamed mess. Avocado oil brings a clean, neutral richness that lets the garlic shine without overpowering the dish, and that quick 30-second bloom in a hot skillet is what gives the whole thing its savory depth. A scatter of fresh parsley at the end adds a bright, herby finish that pulls everything together beautifully. For anyone navigating soy sensitivities, this is the kind of recipe that requires zero label-reading stress — every ingredient is straightforward and whole. It works brilliantly as a base under stir-fries, curries, or grilled proteins, and it comes together fast enough to be on the table before anyone even notices there's no rice in sight.
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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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