Gelatin Free Paleo Smoky Paprika Cauliflower Rice Pilaf
Smoky, fragrant, and surprisingly satisfying, this cauliflower rice pilaf is the kind of side dish that quietly steals the show at the dinner table. A generous hit of smoked paprika and cumin bloomed in avocado oil gives the whole skillet a deep, almost campfire-like warmth that makes it hard to believe there's no grain in sight. The trick to getting that lightly golden, never-soggy texture is pressing the riced cauliflower in a kitchen towel before it ever hits the pan — a small step that makes a huge difference. Bright lemon juice and a handful of fresh parsley finish everything off, cutting through the richness and keeping each bite feeling clean and alive. Every ingredient here is straightforwardly whole-food, so there's no need to scan labels or second-guess what's hiding in a spice packet or broth. It works beautifully as a base for grilled proteins, a filling side for a weeknight spread, or honestly just eaten 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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