Cashew 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 moisture is the secret to getting those lightly golden, never-soggy edges that make all the difference in texture. Smoked paprika and cumin do the heavy lifting on flavor, building a warm, earthy base that gets a bright lift from a squeeze of fresh lemon and a handful of chopped parsley at the end. Because every ingredient here is a whole food — fresh vegetables, avocado oil, and spices — there's zero guesswork about hidden fillers or nut-based additives that can sneak into packaged grain alternatives. The result is a dish that feels hearty and deeply seasoned without relying on anything processed. It works beautifully as a base for grilled proteins, a bold side to roasted vegetables, or honestly just eaten straight from the skillet.
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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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