Beef Free Paleo Smoky Paprika Cauliflower Rice Pilaf
Smoky, fragrant, and surprisingly satisfying, this cauliflower rice pilaf is the kind of side dish that quietly steals the show at the dinner table. Ricing the cauliflower yourself and pressing out the excess moisture is the key move here — it's what gives you that lightly golden, fluffy texture instead of a soggy pile. Smoked paprika and cumin do the heavy lifting on flavor, with a hit of lemon juice and fresh parsley at the end to brighten everything up beautifully. Avocado oil keeps the whole thing clean and paleo-friendly, so there's no guesswork about what's actually in your bowl. It works brilliantly as a base for grilled chicken or roasted vegetables, or honestly just on its own as a light, plant-forward meal. The optional cayenne gives you a gentle kick if you want it, but the dish is deeply flavorful even without it.
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Learn more →Ingredients
4 servings
- 1 large head cauliflower (about 2 lbs), cut into florets
- 2 tbsp avocado oil
- ½ medium yellow onion, finely diced
- 3 cloves garlic, minced
- 1 ½ tsp smoked paprika
- ½ tsp ground cumin
- ¼ tsp cayenne pepper (optional)
- ¾ tsp fine sea salt, plus more to taste
- ¼ tsp black pepper
- 1 tbsp lemon juice (from about ½ lemon)
- 3 tbsp fresh parsley, roughly chopped
Instructions
- 1
Working in batches, pulse the cauliflower florets in a food processor 8–10 times until broken down into rice-sized pieces, about 3–4 cups total. Alternatively, grate the florets on the large holes of a box grater. Spread the riced cauliflower on a clean kitchen towel and press firmly to remove as much moisture as possible.
- 2
Heat the avocado oil in a large (12-inch) skillet over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 4–5 minutes.
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