Tree Nut Free Paleo Smoky Paprika Cauliflower Rice Pilaf
Smoky, fragrant, and packed with bold flavor, 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 is the key move here — it's what gives you that lightly golden, tender texture instead of a soggy, steamed result. Smoked paprika and cumin do the heavy lifting on flavor, while a hit of lemon juice and fresh parsley at the finish keep everything bright and lively. Because every ingredient is a whole food — fresh vegetables, avocado oil, and spices — there's no need to scan labels for hidden tree nut oils or nut-based thickeners that sometimes sneak into packaged grain alternatives. The optional cayenne lets you dial the heat up or down depending on who's at the table. It works beautifully as a base for grilled proteins or as a standalone side when you want something satisfying but light.
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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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