Nutmeg Free Paleo Smoky Cauliflower Rice
Cauliflower rice done right is a genuinely satisfying thing, and the smoky, spiced version here is proof that swapping grains doesn't mean settling for bland. Smoked paprika, cumin, and a hit of garlic-infused avocado oil give the cauliflower serious depth and a warm, almost campfire-like aroma that fills the kitchen fast. The technique matters too — pressing out the moisture before it hits the pan is what gets you those lightly golden, slightly crispy bits instead of a soggy pile. A squeeze of fresh lime juice at the end brightens everything up and keeps the flavors from feeling heavy. The whole spice lineup here is straightforward and warm without leaning on anything that tends to sneak into spice blends unexpectedly, so you can season confidently and know exactly what's in the bowl. It works beautifully as a base for grilled proteins, a side to eggs, or honestly just eaten straight from the skillet with extra cilantro on top.
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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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