Cinnamon Free Paleo Smoky Cauliflower Rice
Cauliflower rice done right is a genuinely satisfying side dish, and the smoky, garlicky depth here makes it hard to believe there's no actual grain involved. Smoked paprika and cumin do the heavy lifting on flavor, giving every bite a warm, earthy richness that pairs beautifully with grilled meats, roasted vegetables, or really anything you'd normally serve over a bowl of rice. A squeeze of fresh lime at the finish brightens the whole dish and keeps it feeling light despite all that savory spice. The technique matters too — pressing the moisture out of the riced cauliflower before it hits the pan is what gets you those lightly golden, slightly crispy edges instead of a soggy pile. For anyone navigating spice blends and seasoning mixes that often sneak in unwanted ingredients, building the flavor yourself from individual spices means you know exactly what's in the bowl. Avocado oil handles the high heat of a medium-high skillet without issue, and the whole thing comes together in one pan with minimal cleanup. Fresh cilantro scattered over the top is optional but highly recommended if you want that extra pop of color and herby freshness.
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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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