Brazil Nut Free Paleo Smoky Paprika Cauliflower Rice Pilaf
Smoky, fragrant, and satisfying in a way that feels far more indulgent than a pile of vegetables has any right to be, this cauliflower rice pilaf is the kind of side dish that quietly steals the show. Ricing the cauliflower yourself and pressing out the moisture before it hits the pan is the secret to getting those lightly golden, toasted edges instead of a soggy, steamed result. Smoked paprika and cumin do the heavy lifting on flavor, with a little cayenne available if you want a gentle kick, and a final squeeze of lemon brightens everything up beautifully. Every single ingredient here is whole and straightforward — fresh produce, avocado oil, and spices from your pantry — so there's no label-reading anxiety or worry about hidden additives sneaking in. It comes together in one skillet, making cleanup a breeze whether you're serving it alongside grilled protein or eating it straight from the pan. The fresh parsley scattered over the top at the end adds a pop of color and a clean, herby finish that makes this feel genuinely restaurant-worthy.
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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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