Honey 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. Ricing the cauliflower yourself and pressing out the moisture is the secret to getting those lightly golden, tender edges instead of a soggy, steamed result. Smoked paprika and cumin do the heavy lifting here, building deep, earthy flavor in the pan before the cauliflower even hits the skillet. A hit of lemon juice at the end brightens everything up and keeps the dish feeling fresh rather than heavy. Because every ingredient is whole and unprocessed, there's no need to scan labels for hidden sweeteners — this one is naturally free of any added sugars or syrups without any substitutions required. It works beautifully as a base for grilled proteins or as a standalone side, and the fresh parsley scattered on top makes it look as good as it tastes.
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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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