Low Sodium Paleo Smoky Cauliflower Rice

Total time22 min

Prep time10 min

Cook time12 min

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Ingredients

4 servings

1 large head cauliflower (about 2 lbs), cut into florets
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2 tbsp avocado oil
3 cloves garlic, minced
1 tsp smoked paprika
½ tsp ground cumin
¼ tsp onion powder
¼ tsp cayenne pepper (optional)
¾ tsp fine sea salt, plus more to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp black pepper
1 tbsp fresh lime juice
2 tbsp fresh cilantro, roughly 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. The pieces should be roughly uniform, about the size of a grain of rice — stop before the cauliflower turns to mush.
2
Spread the riced cauliflower on a clean kitchen towel or several layers of paper towels and press firmly to absorb excess moisture. This step prevents steaming in the pan.

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