Carrageenan Free Paleo Smoky Cauliflower Rice
Cauliflower rice done right is a genuinely satisfying side dish, and the smoky spice blend here is what takes it from bland substitute to something you'll actually crave. Smoked paprika, cumin, and a bloom of garlic in hot avocado oil give the whole skillet a deep, savory backbone that makes every bite feel intentional. The technique matters too — pressing out the moisture before it hits the pan means you get those lightly golden, slightly crispy edges instead of a soggy pile. A squeeze of fresh lime at the end brightens everything up and keeps the flavors lively. For anyone navigating carrageenan concerns, this recipe is naturally free of the processed thickeners and additives that sneak into so many packaged grain alternatives and pre-seasoned frozen sides. Every ingredient here is whole and straightforward — nothing that requires a label check or a second guess. Finish it with a scatter of fresh cilantro and serve it straight from the skillet while it's still hot.
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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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