Turmeric Free Paleo Cauliflower Rice
Cauliflower rice has earned its place as a go-to grain substitute, and this version keeps things clean, simple, and genuinely delicious. The trick to getting that light, fluffy texture — rather than a soggy pile — is pressing out the moisture before it ever hits the pan, and this recipe walks you through exactly that. Avocado oil brings a subtle richness and handles high heat beautifully, while the garlic adds just enough savory depth to make every bite feel intentional. A quick sear in a hot skillet gives the edges a faint golden color that elevates the whole dish beyond basic. Many store-bought cauliflower rice blends and pre-seasoned versions sneak in spice mixes that can be hard to vet, so making it from scratch with these straightforward ingredients keeps everything transparent and worry-free. A handful of fresh parsley at the end adds a pop of color and brightness if you have it on hand. Serve it alongside grilled proteins, spoon a rich stew right over the top, or use it as a base for a grain-free bowl — 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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