Pistachio 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 before cooking is the secret to getting those lightly golden edges instead of a soggy, steamed result. Smoked paprika and cumin do the heavy lifting here, building a deep, earthy warmth that makes the whole skillet smell incredible from the moment the spices hit the oil. A bright finish of fresh lemon juice and parsley cuts through the richness and keeps every bite feeling fresh and lively. Because every ingredient is whole and naturally sourced — avocado oil, fresh aromatics, a handful of spices — there's zero need to scan labels for hidden nuts or cross-contamination concerns. It pairs beautifully with grilled proteins or roasted vegetables, but honestly it holds its own as a standalone bowl with a drizzle of extra lemon.
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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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