Eggless 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 pile. 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 bowl of vegetables has any right to. A hit of fresh lime juice at the end brightens everything up and keeps the smoky spice from feeling heavy. Since every ingredient is whole and naturally unprocessed, there's no label-reading required and no hidden additives to worry about — just real food cooked simply. The food processor method makes quick work of breaking down the cauliflower into uniform, rice-sized pieces, and the wide skillet ensures enough surface area to actually get that light golden color rather than steaming in a crowd. Finish it with a scatter of fresh cilantro if you have it on hand, and serve it straight from the pan while it's still hot and fragrant.
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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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