Citric Acid Free Paleo Smoky Cauliflower Rice
Cauliflower rice done right is a genuinely satisfying thing, and this smoky, spiced version proves it doesn't need to be a sad substitute for anything. Smoked paprika, cumin, and a bloom of garlic in hot avocado oil give the whole dish a deep, savory backbone that makes every forkful interesting. The technique matters here — pressing out moisture before the cauliflower hits the pan is what gets you those lightly golden, slightly crispy bits instead of a soggy pile. A finishing squeeze of fresh lime juice brightens everything without relying on any processed citric acid additives, which can sneak into spice blends and packaged seasonings in ways that are genuinely hard to track. Keeping the ingredient list clean and whole means you stay in full control of what goes into the dish. It comes together in one skillet with minimal cleanup, making it an easy weeknight side or a solid base for whatever protein you're pairing it with.
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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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