Menu
Search
Menu
Close

Paleo Cauliflower Rice

Why This Recipe Works

In paleo cooking, cauliflower is often used in place of rice, since it’s easy to process the florets into rice-size granules and it cooks up pleasantly fluffy. To make our cauliflower rice foolproof, we first needed to figure out the best way to chop the florets to the right size. We found that using the food processor made quick work of breaking down the florets and created a fairly consistent texture. Working in batches helped to ensure that all of the florets broke down evenly. Next, we needed to give our neutral-tasting cauliflower a boost in flavor; a shallot and a small amount of chicken broth did the trick. To ensure that the cauliflower was tender but still maintained a pleasant, rice-like chew, we first steamed the “rice” in a covered pot, then finished cooking it uncovered to evaporate any remaining moisture.

Ingredients

Print Shopping List

1 head cauliflower (2 pounds), cored and cut into 1-inch florets (6 cups)
1 tablespoon extra-virgin olive oil
1 shallot, minced
½ cup Paleo Chicken Broth (see related content)
Kosher salt and pepper
2 tablespoons minced fresh parsley (optional)
Nutritional Information

NUTRITIONAL INFORMATION

Per Serving (Serves 4)

  • Calories 87
  • Cholesterol 0 mg
  • Fat 4 g
  • Sodium 430 mg
  • Saturated 0 g
  • Carbs 10 g
  • Trans 0g
  • Dietary Fiber 3 g
  • Monounsaturated 2 g
  • Sugar 4 g
  • Polyunsaturated 0 g
  • Protein 3 g

The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Featured Equipment

From Our Shop

From Our Sponsors

Instructions

Serves 4

This recipe can be doubled; use a Dutch oven and increase the cooking time to about 25 minutes in step 2.

1. Working in 2 batches, pulse cauliflower in food processor until finely ground into 1/4- to 1/8-inch pieces, 6 to 8 pulses, scraping down sides of bowl as needed; transfer to bowl.

2. Heat oil in large saucepan over medium-low heat until shimmering. Add shallot and cook until softened, about 3 minutes. Stir in processed cauliflower, broth, and 1 1/2 teaspoons salt. Cover and cook, stirring occasionally, until cauliflower is tender, 12 to 15 minutes.

3. Uncover and continue to cook until cauliflower rice is almost completely dry, about 3 minutes. Off heat, stir in parsley, if using, and season with salt and pepper to taste.

Share photos, tips, and questions about Paleo Cauliflower Rice with fellow fans!

0 Comments
Try All-Access Membership to Unlock the Comments
Don't miss the conversation. Our test cooks and editors jump in to answer your questions, and our members are curious, opinionated, and respectful.
Membership includes instant access to everything on our sites:
  • 10,000+ foolproof recipes and why they work
  • Taste Tests of supermarket ingredients
  • Equipment Reviews save you money and time
  • Videos including full episodes and clips
  • Live Q&A with Test Kitchen experts
Start Free Trial
JC
JOHN C.
16 days

Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too. I've done this using a rimmed sheet pan instead of a skillet and put veggies and potatoes around the chicken for a one-pan meal. Broccoli gets nicely browned and yummy!

Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too.

MD
MILES D.
JOHN C.
9 days

Amazed this recipe works out as well as it does. Would not have thought that the amount of time under the broiler would have produced a very juicy and favorable chicken with a very crispy crust. Used my 12" Lodge Cast Iron skillet (which can withstand 1000 degree temps to respond to those who wondered if it would work) and it turned out great. A "make again" as my family rates things. This is a great recipe, and I will definitely make it again. My butcher gladly butterflied the chicken for me, therefore I found it to be a fast and easy prep. I used my cast iron skillet- marvellous!

CM
CHARLES M.
11 days

John, wasn't it just amazing chicken? So much better than your typical oven baked chicken and on par if not better than gas or even charcoal grilled. It gets that smokey charcoal tasted and overnight koshering definitely helps, something I do when time permits. First-time I've pierced a whole chicken minus the times I make jerk chicken on the grill. Yup, the cast iron was not an issue.