Lupin Free Paleo Smoky Cauliflower Rice

Total time22 min

Prep time10 min

Cook time12 min

4.9

(20)

Cauliflower rice done right is a genuinely satisfying thing, and this smoky, spiced version is the kind of side dish that earns a permanent spot in your weekly rotation. The trick is pressing out the moisture before it hits the pan — that one extra step is what gives you golden, slightly crispy bits instead of a soggy pile. Smoked paprika and cumin bloom in the hot avocado oil before the cauliflower even goes in, coating every grain in deep, layered flavor. A hit of fresh lime juice at the end brightens the whole dish and keeps it from feeling heavy. It comes together in a single skillet with nothing but whole, clean ingredients — no grains, no legumes, no fillers of any kind — so it works beautifully for anyone navigating strict ingredient lists. Finish it with a scatter of fresh cilantro and it looks as good as it tastes.

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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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