Pescatarian Paleo Smoky Cauliflower Rice
Cauliflower rice done right is a genuinely satisfying side dish, and the smoky spice blend here is what sets this version apart from the bland, watery versions you might have tried before. Smoked paprika, cumin, and a touch of cayenne bloom in hot avocado oil before the cauliflower ever hits the pan, which means every grain gets coated in deep, fragrant flavor. The trick of pressing the riced cauliflower dry before cooking is the real secret weapon — it's what gives you those lightly golden, slightly crispy edges instead of a soggy pile. A squeeze of fresh lime juice at the end brightens everything up and keeps the dish feeling light and vibrant. This works beautifully as a base for grilled fish or shrimp, making it a natural fit for a pescatarian plate that doesn't feel like it's missing anything. It's whole-food, grain-free, and built entirely from pantry staples and fresh produce, so there's nothing hidden to second-guess. Serve it straight from the skillet while it's hot and fragrant for the best possible result.
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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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