Cinnamon Free Paleo Smoky Paprika Cauliflower Rice Pilaf
Cauliflower rice done right is genuinely satisfying, and this smoky, golden pilaf proves the concept in the most delicious way possible. The trick is pressing out as much moisture as possible before it hits the pan — that one step is what separates fluffy, lightly crisped edges from a soggy, steamed disappointment. Smoked paprika and cumin do the heavy lifting here, building a deep, savory warmth that makes the whole dish smell incredible while it cooks. A hit of lemon juice at the end brightens everything up and keeps the flavors from feeling flat or one-dimensional. For anyone navigating a cinnamon sensitivity, warm spice blends and pre-seasoned grain alternatives can be a real minefield, but this recipe keeps things clean — every ingredient is straightforward and easy to verify. Fresh parsley scattered over the top adds a pop of color and a little herby freshness that rounds out the dish beautifully. It works as a side alongside grilled proteins or as a base for a bowl-style meal, and it comes together entirely in one skillet.
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!