Whole 30 Paleo Smoky Paprika Cauliflower Rice Pilaf

Total time25 min

Prep time10 min

Cook time15 min

Whole 30 Paleo Smoky Paprika Cauliflower Rice Pilaf

Cauliflower gets pulsed into rice-sized bits, then blotted dry so it fries instead of steams — that step alone makes the difference between mushy and genuinely golden-edged pilaf. Onion and garlic build the savory base, while smoked paprika, cumin, and a hit of cayenne turn plain cauliflower into something deeply flavorful and a little smoky. A finishing splash of lemon juice and a scatter of fresh parsley keep the whole dish bright instead of heavy. Every ingredient here is whole and recognizable, cooked simply in a skillet with avocado oil, which makes this an easy, satisfying side to build a compliant plate around. It comes together fast enough for a weeknight but tastes special enough for a dinner spread, and it's a solid, no-fuss pick for a Whole30 kitchen.

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Ingredients

4 servings

1 large head cauliflower (about 2 lbs), cut into florets
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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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