Red Meat Allergy Friendly Paleo Smoky Paprika Cauliflower Rice Pilaf
Cauliflower gets a serious glow-up here, transformed into a smoky, golden pilaf that's hearty enough to hold its own as a main or shine as a standout side. The secret is pressing out the moisture before it hits the pan — that one extra step is what gives you those lightly crisped, golden edges instead of a soggy pile. Smoked paprika and cumin do the heavy lifting on flavor, building a warm, earthy depth that makes this feel far more indulgent than a bowl of vegetables has any right to. A hit of lemon juice and fresh parsley at the finish keep everything bright and balanced. Because this dish is built entirely from produce and pantry spices cooked in avocado oil, there's zero concern about hidden animal proteins or cross-contact with red meat — every ingredient is exactly what it looks like. It's naturally paleo, completely plant-based, and genuinely satisfying in a way that will surprise anyone who thinks "cauliflower rice" sounds like a consolation prize.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!