BHA & BHT Free Paleo Smoky Cauliflower Rice
Cauliflower rice done right is a genuinely satisfying thing, and the smoky, spiced version here is proof that swapping grains doesn't mean settling. Smoked paprika, cumin, and a bloom of garlic in hot avocado oil give the dish a deep, savory backbone that makes every forkful feel intentional rather than virtuous. A squeeze of fresh lime and a handful of cilantro at the end brighten everything up and keep the flavors lively. For anyone navigating preservative-free eating, packaged rice alternatives and pre-seasoned blends can be a minefield of additives — this recipe sidesteps all of that with whole, single-ingredient components you can verify yourself. The technique matters too: pressing out moisture before the cauliflower hits the pan is what gets you those lightly golden, slightly crispy edges instead of a soggy pile. It works beautifully as a base for grilled proteins, a side for tacos, or honestly just eaten straight from the skillet.
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Learn more →Ingredients
4 servings
- 1 large head cauliflower (about 2 lbs), cut into florets
- 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
- 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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