Citric Acid 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 need to be a sad substitute for anything. The smoked paprika and cumin build a deep, warming base, while a finishing squeeze of lemon and a handful of fresh parsley keep it bright and lively. Pressing the moisture out of the riced cauliflower before it hits the pan is the key move here — it's what gives you those lightly golden, slightly crispy edges instead of a soggy, steamed pile. Avocado oil handles the heat beautifully and keeps the whole dish grain-free and clean, which matters when you're navigating a diet that rules out processed additives and hidden acids. The lemon juice is the only acidic element in the recipe, so you know exactly what you're getting and can adjust it to your own tolerance. It comes together in one skillet with straightforward pantry staples, making it an easy weeknight side or a hearty base for whatever protein you're pairing it with.
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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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