Vegan Paleo Smoky Cauliflower Rice
Cauliflower rice done right is genuinely satisfying, and the smoky spice blend here is what sets this version apart from the bland, watery batches you might have tried before. Smoked paprika, cumin, and a hit of cayenne build real depth, while a squeeze of fresh lime at the end brightens everything up and keeps it feeling light. The technique matters too — pressing out the moisture before the cauliflower hits the pan is the difference between golden, slightly crispy bits and a soggy, steamed mess. Avocado oil handles the high heat beautifully, and the garlic gets toasted just enough to add a savory backbone without overpowering the dish. Every ingredient here is whole-food and plant-based, so there's nothing to second-guess if you're cooking for someone with strict dietary needs. Finish it with fresh cilantro if you have it — that little pop of green makes the whole bowl look and taste like something you'd order at a restaurant.
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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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