Carrageenan Free Paleo Smoky Paprika Cauliflower Rice Pilaf
Cauliflower rice done right is a genuinely satisfying thing, and this smoky, spiced version proves it doesn't have to taste like a compromise. The florets get pulsed down to tender little grains, then tossed in a skillet with avocado oil, smoked paprika, cumin, and garlic until the edges turn lightly golden and the whole kitchen smells incredible. A squeeze of fresh lemon and a handful of chopped parsley at the end brighten everything up and keep it feeling light despite all that deep, savory warmth. For anyone navigating carrageenan concerns, the real challenge is usually packaged or processed foods where that additive hides in plain sight — in dairy alternatives, deli items, and pre-seasoned convenience products. This dish sidesteps all of that entirely by building bold flavor from scratch with whole vegetables and spices you can trust. Every ingredient here is exactly what it looks like: fresh cauliflower, real aromatics, and clean pantry staples. The result is a versatile side that works alongside grilled proteins, stuffed into lettuce wraps, or eaten straight from the pan — no label-reading required.
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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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