Dairy Free Paleo Smoky Cauliflower Rice
Cauliflower rice done right is a genuinely satisfying thing, and the secret here is all in the technique — pressing out the moisture before it hits the pan means you get golden, slightly crispy bits instead of a soggy, steamed mess. Smoked paprika, cumin, and a bloom in hot avocado oil give the whole dish a deep, almost meaty warmth that makes it feel far more indulgent than a pile of vegetables has any right to. A hit of fresh lime juice at the end brightens everything up and keeps the smoky spices from feeling heavy. Since every ingredient here is naturally free of dairy, there's no swapping or substituting required — just straightforward, clean cooking that happens to work for a wide range of dietary needs. It pairs beautifully alongside grilled proteins, tucked under a saucy braise, or eaten straight from the skillet with a little extra cilantro on top. This is the kind of side dish that quietly steals the show.
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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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