Wheat Free Paleo Cauliflower Rice

Total time20 min

Prep time10 min

Cook time10 min

4.9

(16)

Cauliflower rice has become a staple for anyone looking to cut grains without sacrificing the satisfying, fluffy base that makes a plate feel complete. The trick to getting it right is all in the prep — pressing out the moisture before it hits the pan is what separates a soggy disappointment from something genuinely craveable. A hot skillet with avocado oil and a quick hit of garlic transforms those tiny florets into something golden-edged and fragrant, with a texture that holds up beautifully under sauces, stir-fries, or a simple protein. Because every ingredient here is naturally free of wheat and grain, there's no label-reading required and no substitutions to stress over. Fresh parsley at the end adds a bright, herby finish that makes the whole dish feel a little more polished. It comes together fast, uses just one pan, and works as a side for almost anything you're already making.

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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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