Soy 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. The secret is in the technique — pressing out excess moisture before it hits the pan means you get lightly golden, tender "grains" instead of a soggy pile, and that makes all the difference. Smoked paprika and cumin do the heavy lifting on flavor, while a squeeze of fresh lemon and a handful of parsley brighten everything up at the end. Avocado oil keeps the whole thing clean and soy-free from start to finish, with no hidden sauces or condiments to second-guess. It comes together in a single skillet, which means less cleanup and more time actually enjoying your meal. Whether you're serving it alongside grilled chicken or eating it straight from the pan, this pilaf is proof that eating without soy doesn't mean eating without flavor.
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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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