Gelatin Free Paleo Smoky Cauliflower Rice
Cauliflower rice done right is a genuinely satisfying thing, and the smoky spice blend here is what takes it from "healthy substitute" to something you'd actually crave. Smoked paprika, cumin, and a hit of cayenne bloom in hot avocado oil before the cauliflower ever hits the pan, building a deep, savory base that coats every grain. The trick of pressing out moisture before cooking means you get golden, slightly crispy edges instead of a soggy, steamed pile — a small step that makes a big difference. A squeeze of fresh lime at the end brightens everything up and keeps the flavors lively. This dish is naturally free of any animal-derived thickeners or setting agents, so there's nothing hidden to worry about — just whole, clean ingredients from start to finish. It works beautifully as a side alongside grilled proteins or as a base for a grain-free bowl loaded with your favorite toppings.
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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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