Brazil Nut Free Paleo Smoky Cauliflower Rice
Smoky, fragrant, and packed with bold flavor, this cauliflower rice is the kind of side dish that quietly steals the show. Smoked paprika and cumin bloom in hot avocado oil before the riced cauliflower hits the pan, creating a deep, savory base that tastes far more complex than the ingredient list suggests. A quick press with a kitchen towel pulls out excess moisture so the cauliflower actually browns and develops those lightly golden edges instead of steaming into a soggy pile. The finish of fresh lime juice and cilantro cuts right through the richness and keeps every bite feeling bright and alive. It pairs beautifully with grilled proteins, roasted vegetables, or anything that needs a low-carb, grain-free companion on the plate. Every ingredient here is naturally free from tree nuts of any kind, so there's no label-scanning or substitution stress — just clean, whole-food cooking from start to finish.
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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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