Seed Oil Free Paleo Smoky Paprika Cauliflower Rice Pilaf
Cauliflower rice done right is a genuinely satisfying thing, and the smoked paprika and cumin here transform it from a bland grain substitute into something with real depth and personality. Avocado oil is the only fat in this dish, which means you're completely clear of the industrial seed oils — canola, soybean, sunflower — that sneak into so many "healthy" recipes and restaurant sides. The trick to getting that lightly golden, pilaf-like texture instead of a soggy mess is pressing the riced cauliflower in a kitchen towel before it ever hits the pan, and then letting it sit undisturbed so the edges can caramelize. A finishing hit of lemon juice and fresh parsley lifts the whole thing and keeps it tasting bright rather than heavy. It works beautifully as a weeknight side or as a base for whatever protein you're building your plate around.
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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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