Fresh cauliflower florets get pulsed down into rice-sized grains, then pressed dry so they crisp up instead of turning soggy in the skillet. Garlic blooms in olive oil until fragrant, and the riced cauliflower goes right in, spread thin so every piece gets its shot at the hot pan and comes out dry, separate, and tender rather than mushy. A finishing touch of fresh parsley and a bright squeeze of lemon juice wake the whole thing up right before serving. It's a fast, veggie-forward side that stands in beautifully for grains, and it comes together in one skillet with almost no cleanup. This one's a natural fit for a Paleo table — simple, whole ingredients, big flavor, no fuss.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →4 servings
Working in two batches, pulse the cauliflower florets in a food processor until broken down into rice-sized pieces, about 8–10 short pulses per batch. 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 excess moisture.
Heat the olive oil in a large (12-inch) skillet over medium-high heat until shimmering. Add the garlic and cook, stirring constantly, until fragrant, about 30 seconds — watch closely, as it can brown quickly.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
:format(jpg)/d2lnr5mha7bycj.cloudfront.net/product-image/file/large_4ba9e8c4-c899-4742-93b0-4593cec5857b.png)