Turkey Free Paleo Cauliflower Rice
Cauliflower rice has earned its place as a pantry staple, and this version shows exactly why. Pulsed in a food processor and pressed dry before hitting the pan, the texture comes out light and fluffy rather than soggy — a small step that makes a big difference. Avocado oil and a quick hit of garlic give it a savory, slightly golden finish that makes it feel like a real side dish rather than a compromise. The whole thing comes together in one skillet with just a handful of clean, whole-food ingredients, so there's nothing hidden or processed to second-guess. A scatter of fresh parsley at the end adds a bright pop of color and flavor that keeps it feeling fresh. It pairs beautifully with grilled proteins, stews, or anything saucy that needs something to soak it up.
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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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