Celery Free Paleo Smoky Cauliflower Rice
Cauliflower rice done right is a genuinely satisfying thing, and the smoky spice blend here is what sets this version apart from bland, watery imitations. Smoked paprika, cumin, and a hit of cayenne build real depth, while a squeeze of fresh lime at the end brightens everything up beautifully. The technique matters too — pressing the riced cauliflower dry before it hits the pan is the secret to getting those lightly golden, slightly crispy edges instead of a soggy pile. Avocado oil handles the high heat like a champ, helping the garlic and spices bloom in the skillet before the cauliflower even goes in. Everything in this dish is whole-food and straightforward, with no hidden fillers or processed ingredients to second-guess. It works brilliantly as a base for grilled proteins, a side to a big salad, or honestly just eaten straight from the pan with a little extra cilantro on top.
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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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