Xanthan Gum Free Paleo Smoky Cauliflower Rice
Cauliflower rice done right is a genuinely satisfying side dish, and this smoky, spiced version proves it doesn't have to be bland or watery. The trick is pressing out the moisture before it ever hits the pan, which gives you tender grains with those lightly golden edges instead of a soggy, steamed mess. Smoked paprika and cumin bloom in hot avocado oil alongside fresh garlic, building a deep, savory base that coats every piece of cauliflower beautifully. A finishing squeeze of lime juice brightens the whole thing and keeps the flavors from feeling heavy. Because every ingredient here is a whole food — fresh produce, spices, and a clean cooking oil — there's nothing to second-guess on the label and no thickeners or additives of any kind. It works as a base for grilled proteins, a bold side for tacos, or honestly just eaten straight from the skillet. Fresh cilantro scattered over the top is optional, but it adds a pop of color and a herby lift that really ties it together.
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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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