Mushroom Free Paleo Smoky Cauliflower Rice
Cauliflower gets a serious glow-up here, transformed into fluffy, golden "rice" that's smoky, a little spicy, and bright with fresh lime. The trick is pressing out the moisture before it hits the pan — that one extra step is what gives you those lightly caramelized edges instead of a soggy pile. Smoked paprika and cumin bloom in hot avocado oil with garlic, creating a deeply fragrant base that coats every grain before you even add the cauliflower. The result is a side dish that tastes far more complex than its ingredient list suggests. It's completely free of fungi and fungi-derived ingredients, so anyone navigating that restriction can dig in without scanning labels or second-guessing a thing. Finish it with a squeeze of lime and a handful of cilantro and it's bright, bold, and ready to sit alongside grilled proteins, eggs, or anything else you've got going. This one earns a permanent spot in the weeknight rotation.
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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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