Soy Free Paleo Smoky Cauliflower Rice
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 weeknight rotation. A full head of cauliflower gets pulsed down in the food processor, pressed dry to avoid any soggy texture, then hit with smoked paprika, cumin, and a bloom of garlic in hot avocado oil — the result is fragrant, lightly golden, and deeply savory. That pressing step is the real secret weapon here, giving the cauliflower a chance to actually sear in the pan rather than steam itself into mush. A squeeze of fresh lime juice at the finish cuts right through the richness and ties everything together. Every ingredient in this dish is naturally free from soy in any form — no sauces, no oils, no hidden additives to second-guess. It works beautifully as a base under grilled proteins, tucked alongside roasted vegetables, or honestly just eaten straight from the skillet with a little 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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