High Fructose Corn Syrup Free Paleo Smoky Paprika Cauliflower Rice Pilaf
Cauliflower rice done right is a genuinely satisfying thing, and the smoked paprika and cumin here transform a simple vegetable into something deeply savory and aromatic. The trick to getting that lightly golden, fluffy texture — rather than a soggy pile — is pressing the moisture out of the riced cauliflower before it ever hits the pan, and this recipe walks you through exactly that. Avocado oil brings a clean, neutral richness that lets the spices shine without any sweeteners or additives sneaking in. That matters because so many store-bought rice blends, seasoning packets, and even bottled spice mixes can hide unwanted sweeteners you'd never expect. Here, every single ingredient is whole and straightforward — fresh cauliflower, real garlic, lemon juice, parsley — so you know exactly what you're eating. A bright squeeze of lemon and a handful of fresh parsley at the finish lift the whole dish and keep it feeling light despite all that smoky depth. It works beautifully as a weeknight side or as a base for just about any protein you want to pile on top.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!