Oats 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 any grains — or oats — to feel like a real, hearty side dish. The trick is pressing out as much moisture as possible before the cauliflower ever hits the pan, which is what gives you those lightly golden, slightly crispy edges instead of a soggy pile. Smoked paprika and cumin do the heavy lifting on flavor, with a little cayenne available if you want a gentle kick of heat. A final squeeze of lemon and a handful of fresh parsley brighten everything up and keep it tasting fresh rather than heavy. It comes together in one skillet with straightforward pantry spices, so there's no complicated prep or specialty ingredients to track down. This is the kind of dish that converts skeptics — the kind of people who insist they need "real" rice — into believers after the very first bite.
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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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