Sautéed Cauliflower 'Rice' with Smoked Paprika and Pecans
A savory, nutty side dish where cauliflower mimics rice texture with a smoky kick and crunchy pecan topping. This American-inspired keto recipe, ready in about 20 minutes, pairs cauliflower, pecans, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 2, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 cups cauliflower
- 1/4 cup pecans
- 1 tbsp olive oil
- 1/2 tsp smoked paprika
- 1/4 tsp garlic powder
- 1/4 tsp salt
- 1/8 tsp black pepper
The food processor we’d make this in → Best Food Processors in 2026: Top Picks + Buying Guide
Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →
Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Pulse 2 cups cauliflower florets in a food processor until finely chopped (like rice), stopping frequently to scrape down sides.
- Step 2: Heat 1 tbsp olive oil in a large skillet over medium heat. Add chopped cauliflower, 1/4 tsp salt, 1/8 tsp black pepper, 1/2 tsp smoked paprika, and 1/4 tsp garlic powder. Stir to coat evenly.
- Step 3: Cook, stirring occasionally, for 8-10 minutes until cauliflower is tender and edges are golden brown, stirring often to prevent sticking.
- Step 4: While cauliflower cooks, toast 1/4 cup pecans in a dry skillet over medium heat for 2-3 minutes until fragrant, shaking pan frequently.
- Step 5: Remove cauliflower from heat, stir in toasted pecans, and serve immediately while hot.
