This smoky, spiced cauliflower rice is naturally built for clean eating — every ingredient here checks out. Fresh cauliflower gets pulsed into rice-sized pieces, then pressed dry so it sears instead of steams, giving you those lightly golden, tender-but-toothy grains instead of a mushy pile. Garlic blooms in avocado oil before smoked paprika, cumin, and a hit of cayenne join in, coating every piece in warm, earthy flavor. A finishing squeeze of fresh lime juice and a scatter of cilantro brighten the whole skillet right before serving. It's a fast, satisfying side that fits perfectly into a Whole30 plate alongside grilled meat, fish, or a fried egg, with no grains and no fillers standing between you and the compliant swap-in for rice you've been craving.
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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.
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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