Vegan Paleo Cauliflower Rice
Cauliflower rice has earned its reputation as one of the most versatile low-carb swaps out there, and this version keeps things beautifully simple with just a handful of whole-food ingredients. The trick to getting it right is all in the prep — pressing out excess moisture before it hits the pan means you get tender, lightly golden bits 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 backbone. It comes together in minutes and works as a base for stir-fries, curries, grain bowls, or anything else you'd normally pile onto white rice. A scatter of fresh parsley at the end adds a bright, herby finish that makes it feel a little more special than your average weeknight side. Every ingredient here is entirely plant-based, so there's nothing to swap or second-guess — just clean, satisfying cooking from start to finish.
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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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