Cashew Free Paleo Smoky Cauliflower Rice
Cauliflower rice done right is a genuinely satisfying side dish, and the smoky spice blend here is what sets this version apart from the bland, soggy versions you might have tried before. Smoked paprika, cumin, and a hit of cayenne give the whole skillet a deep, savory warmth that makes it feel far more indulgent than a pile of riced vegetables has any right to. The technique matters too — pressing out the moisture before it hits the pan is the secret to getting those lightly golden, slightly crispy edges instead of a steamed, watery mess. Avocado oil handles the high heat beautifully, and a finishing squeeze of lime juice brightens everything up at the very end. It comes together in one skillet with whole, clean ingredients and zero tree nuts anywhere in the picture, so there's no label-reading stress or ingredient swaps required. Fresh cilantro on top is optional but highly recommended if you want that extra pop of color and freshness. Serve it alongside grilled proteins, tuck it into a bowl, or eat it straight from the pan — no judgment here.
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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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