Chestnut Free Paleo Smoky Paprika Cauliflower Rice Pilaf
Smoky, fragrant, and satisfying in a way that feels far more indulgent than a vegetable side dish has any right to be, this cauliflower rice pilaf is the kind of recipe that earns a permanent spot in your weeknight rotation. The trick is pressing out as much moisture as possible before the cauliflower hits the pan — that one step is what separates genuinely golden, lightly crisp edges from a soggy, steamed disappointment. Smoked paprika and cumin do the heavy lifting on flavor, with a hit of cayenne if you want a little heat and a bright squeeze of lemon at the end to tie everything together. Every single ingredient here is a whole food you can actually pronounce, so there is no need to scan labels or stress about hidden additives sneaking into your meal. Fresh parsley scattered over the top at the end keeps things vibrant and adds a clean, herby finish that balances the warmth of the spices beautifully. Serve it alongside grilled chicken or a seared steak, or honestly just eat it straight from the skillet — no judgment.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!