Pescatarian Paleo Smoky Paprika Cauliflower Rice Pilaf
Cauliflower rice done right is a genuinely satisfying thing, and this smoky, spiced version proves it doesn't have to be a sad substitute for the real deal. The key move here is pressing out as much moisture as possible before the cauliflower ever hits the pan — that's what gives you those lightly golden, slightly crispy edges instead of a soggy, steamed mess. Smoked paprika and cumin do the heavy lifting on flavor, with a squeeze of fresh lemon and a handful of parsley brightening everything up at the end. The whole dish comes together in one skillet, which means less cleanup and more time actually enjoying dinner. It works beautifully as a standalone side or as a base for grilled fish, roasted vegetables, or anything else you're building a plate around. Every ingredient here is whole and clean, so there's no label-reading required — just straightforward, deeply flavorful cooking.
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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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