Paleo Garlic-Herb Cauliflower Rice Pilaf
Cauliflower rice done right is genuinely satisfying, and this garlic-herb version proves that skipping grains doesn't mean skipping flavor. A full head of cauliflower gets pulsed into tender, rice-like grains, then cooked in olive oil with shallot and four cloves of minced garlic until the edges turn lightly golden and fragrant. A splash of chicken broth steams everything to just the right texture — tender but never mushy — before a trio of fresh herbs and a bright hit of lemon juice tie it all together. The combination of parsley, thyme, and chives makes this feel more like a proper pilaf than a simple grain substitute, which is exactly the point. It comes together in one skillet and serves four, making it an easy weeknight side that pairs well with just about any protein. Whole-food ingredients and zero grains or legumes mean this fits naturally into ancestral-style eating without any swaps or workarounds — just real produce, good olive oil, and fresh herbs doing all the heavy lifting.
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Learn more →Ingredients
4 servings
- 1 medium head cauliflower (about 2 lbs), cut into florets
- 3 tbsp olive oil, divided
- 1 medium shallot, finely diced
- 4 cloves garlic, minced
- ½ tsp salt
- ¼ tsp black pepper
- 2 tbsp fresh flat-leaf parsley, finely chopped
- 1 tbsp fresh thyme leaves
- 1 tbsp fresh chives, thinly sliced
- 1 tbsp fresh lemon juice
- ¼ cup low-sodium chicken broth
For serving
- lemon wedges, for serving (optional)
Instructions
- 1
Working in batches, pulse the cauliflower florets in a food processor until they resemble coarse rice grains, about 8–10 short pulses per batch. Alternatively, grate the florets on the large holes of a box grater. You should have about 5–6 cups of riced cauliflower.
- 2
Heat 2 tbsp of the olive oil in a large (12-inch) skillet over medium heat until shimmering. Add the shallot and cook, stirring occasionally, until softened and translucent, about 3–4 minutes.
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