Hazelnut 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. Smoked paprika and cumin do the heavy lifting here, building a deep, earthy warmth that gets even better when the cauliflower catches a little golden color in the pan. The trick of pressing the riced cauliflower in a kitchen towel before cooking is what separates fluffy, lightly crisped results from a soggy, steamed disappointment — don't skip it. A bright hit of lemon juice and fresh parsley at the end cuts right through the richness and keeps every bite feeling fresh. Every ingredient in this dish is naturally free from tree nuts of any kind, so there's no label-reading stress or cross-contact worry to navigate. It works beautifully as a weeknight side alongside grilled chicken or fish, or as a base for a grain-free bowl loaded with your favorite toppings.
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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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