Sesame Free Paleo Smoky Cauliflower Rice
Cauliflower rice done right is a genuinely satisfying thing, and the smoked paprika and cumin here give it a deep, savory warmth that makes it feel like so much more than a grain substitute. Blooming the spices directly in hot avocado oil before the cauliflower hits the pan is the move that sets this recipe apart — it coaxes out layers of flavor you just don't get by tossing everything in at once. A quick press with a kitchen towel pulls out excess moisture so the cauliflower actually gets golden and a little crispy in spots rather than steaming into a soggy pile. The finish of fresh lime juice and cilantro cuts right through the smokiness and keeps every bite bright. For anyone navigating sesame sensitivities, this is the kind of dish that requires zero substitutions or label-checking anxiety — every ingredient is clean and straightforward from start to finish. It works beautifully as a base for grilled proteins, tucked alongside roasted vegetables, 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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