Walnut Free Paleo Cauliflower Rice

Total time20 min

Prep time10 min

Cook time10 min

4.9

(16)

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 as much moisture as possible before the cauliflower ever hits the pan means you get golden, slightly crispy edges instead of a soggy pile. 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 where all the flavor magic happens. A scatter of fresh parsley at the end adds a pop of color and brightness that makes it feel finished and restaurant-worthy. It pairs beautifully with grilled proteins, stews, or anything saucy that needs something to soak it up. Since every ingredient here is whole and straightforward, there's no label-reading required — just real food, simply cooked.

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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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