Pregnancy Friendly Paleo Smoky Paprika Cauliflower Rice Pilaf
Cauliflower rice done right is a genuinely satisfying thing, and this smoky, golden pilaf is proof that grain-free eating doesn't mean boring eating. The smoked paprika and cumin build a deep, warming flavor base, while a squeeze of fresh lemon and a handful of parsley keep everything bright and fresh at the end. During pregnancy, leaning on whole, recognizable ingredients is a real comfort, and every component here — cauliflower, avocado oil, garlic, fresh herbs — is exactly what it says it is, no mystery additives or processed fillers to second-guess. The technique of pressing moisture out of the riced cauliflower before it hits the pan is the secret to getting those lightly golden edges instead of a soggy, steamed result. Avocado oil handles the medium heat beautifully and brings a clean, neutral richness that lets the spices do their thing. The optional cayenne means you can dial the heat up or down depending on how your appetite is feeling on any given day. It comes together in one skillet and is ready to serve immediately, making it an easy, nourishing side that works alongside practically anything on the dinner table.
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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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