Vegan Paleo Smoky Paprika Cauliflower Rice Pilaf
Cauliflower rice can feel like a compromise, but this smoky, spiced version is genuinely satisfying in its own right — not just a stand-in for something else. The trick is pressing out as much moisture as possible before it hits the pan, which gives you those lightly golden, slightly crispy edges instead of a soggy, steamed result. Smoked paprika and cumin do the heavy lifting on flavor, with a squeeze of fresh lemon and a handful of parsley brightening everything up at the end. Avocado oil handles the heat beautifully, and every single ingredient here is whole-food and plant-based, so there's nothing to second-guess. It comes together in one skillet, which means minimal cleanup and maximum weeknight appeal. Serve it as a side alongside roasted vegetables or a protein, or pile it into a bowl and let it be the star — it holds its own either way.
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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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