Emulsifier Free Paleo Smoky Paprika Cauliflower Rice Pilaf
Smoky, fragrant, and satisfying in a way that feels far more indulgent than a pile of vegetables has any right to be, this cauliflower rice pilaf is the kind of side dish that quietly steals the show. Smoked paprika and cumin do the heavy lifting here, turning humble riced cauliflower into something deeply savory with just a whisper of heat if you choose to add the cayenne. Every ingredient is whole and clean — fresh produce, avocado oil, and spices straight from the jar — so there are absolutely no hidden emulsifiers, stabilizers, or additive-laden shortcuts to worry about. The trick of pressing the riced cauliflower in a kitchen towel before cooking is what separates a fluffy, golden pilaf from a soggy, steamed mess, and it makes a real difference. A final hit of lemon juice and fresh parsley lifts everything at the end, adding brightness that keeps the dish from feeling heavy. It pairs beautifully with grilled proteins or roasted vegetables, but honestly it's good enough to eat 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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