Whole 30 Paleo Cauliflower Rice
Cauliflower rice has become a staple for good reason — it delivers that satisfying, fluffy base you want under a saucy protein or alongside roasted vegetables, without any of the grains that fall outside compliant eating. The trick to getting it right is all in the prep: pressing the riced cauliflower in a kitchen towel pulls out excess moisture so it sautés instead of steams, giving you those lightly golden edges that make all the difference. Avocado oil brings a clean, high-heat-friendly fat to the pan, and a quick hit of garlic bloomed in the oil adds real depth before the cauliflower even hits the skillet. The result is tender, subtly savory, and just a little caramelized around the edges — nothing like the soggy versions that give this dish a bad reputation. Fresh parsley scattered on top at the end keeps things bright and adds a pop of color if you're serving guests. It comes together in one skillet with minimal cleanup, which makes it just as practical on a busy weeknight as it is impressive enough for a dinner spread.
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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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