Xanthan Gum Free Paleo Smoky Paprika Cauliflower Rice Pilaf
Cauliflower rice done right is a genuinely satisfying thing, and this smoky, spiced version proves it doesn't need any fillers or binders to taste incredible. The trick is pressing the riced cauliflower in a kitchen towel before it hits the pan — that one step is what separates fluffy, golden pilaf from a soggy, steamed disappointment. Smoked paprika and cumin do the heavy lifting on flavor, with a little cayenne for anyone who wants a gentle kick, and a final squeeze of lemon brightens everything up beautifully. Avocado oil keeps it clean and paleo-friendly while standing up to the medium-high heat needed to get those lightly golden edges. Because every ingredient here is a whole food you can see and name, there's no need to scan labels for hidden additives or stabilizers — it's just real food cooked simply. Fresh parsley scattered over the top at the end adds color and a pop of freshness that makes the whole dish look as good as it tastes. Serve it straight from the skillet while it's hot and the edges are still crisp.
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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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