Wheat Free Paleo Smoky Cauliflower Rice
Cauliflower rice done right is a genuinely satisfying thing, and the smoky spice blend here is what takes it from "healthy substitute" to a dish you'd actually crave. Smoked paprika, cumin, and a hit 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 technique matters too — pressing the riced cauliflower dry before cooking is the difference between a golden, slightly crispy result and a soggy, steamed disappointment. A squeeze of fresh lime at the end brightens everything up and keeps the dish feeling light despite all that bold seasoning. Because it's built entirely from whole vegetables, aromatics, and spices, there's nothing to second-guess on a label and no grain-based fillers hiding anywhere in the ingredient list. It works beautifully as a base for grilled proteins, a side to eggs at brunch, 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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