High Fructose Corn Syrup Free Paleo Smoky Cauliflower Rice
Cauliflower rice done right is a genuinely satisfying thing, and this smoky, spiced version proves it doesn't have to be bland or boring. A full head of cauliflower gets pulsed down to rice-sized pieces, tossed in avocado oil with smoked paprika, cumin, and garlic, then cooked in a hot skillet until it picks up a little golden color and a serious depth of flavor. The finishing hit of fresh lime juice and cilantro keeps everything bright and lively. Every single ingredient here is whole and unprocessed, so there's no need to squint at a label hunting for hidden sweeteners or corn-derived additives that sneak into so many packaged seasonings and sauces. The technique matters too — pressing the moisture out of the cauliflower before it hits the pan is what gives you that lightly crisp, golden result instead of a soggy pile. It works beautifully as a base for grilled proteins, a side for tacos, or honestly just eaten straight from the skillet.
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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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