Fish 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 play second fiddle to anything on the plate. The trick is pressing out as much moisture as possible before it hits the pan, which is what gives you those lightly golden edges instead of a soggy, steamed pile. Smoked paprika and cumin do the heavy lifting on flavor, with a squeeze of fresh lemon and a handful of parsley brightening everything up at the end. Every single ingredient here is whole and plant-based, so there's no need to scan labels for hidden fish sauce, anchovy paste, or Worcestershire-style additives that sneak into a surprising number of grain dishes and spice blends. The avocado oil handles the heat beautifully and keeps the whole thing paleo-friendly without any compromise. It works as a bold side dish alongside grilled chicken or roasted vegetables, or honestly as a light meal on its own when you want something warming but not heavy.
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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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