Paleo Smoky Paprika Cauliflower Rice Pilaf
Cauliflower rice done right is genuinely satisfying, and the smoked paprika and cumin here give it a deep, almost campfire-like warmth that makes you forget you're not eating actual grains. 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 then letting it sit undisturbed so the edges can catch a little color. Sautéed onion and garlic build a savory base, while a finishing squeeze of lemon and a handful of fresh parsley keep everything bright and alive. Every single ingredient here is whole-food and grain-free, so there's no need to scan labels or second-guess anything. It comes together in one skillet, which means cleanup is minimal and dinner is on the table fast. This makes four servings, so it works beautifully as a weeknight side alongside grilled protein or as a meal-prep staple you'll actually look forward to eating.
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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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