Low Sodium Paleo Lime Chorizo Cauliflower Rice Skillet

Total time35 min

Prep time15 min

Cook time20 min

Low Sodium Paleo Lime Chorizo Cauliflower Rice Skillet

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Ingredients

4 servings

1 medium head cauliflower (about 2 lbs), cut into florets
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2 tbsp avocado oil, divided
12 oz fresh mexican-style chorizo, casings removed
Chef's tip
If the recipe uses whole sausages, choose link-style plant-based chorizo; if it crumbles the chorizo, any style works. It is leaner, so add a little oil if the pan looks dry.
1 medium yellow onion, finely diced
1 red bell pepper, finely diced
3 cloves garlic, minced
1 tsp ground cumin
½ tsp smoked paprika
¼ tsp cayenne pepper
salt and pepper, to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
2 limes, juiced (about 3 tbsp), plus wedges for serving
¼ cup fresh cilantro, roughly chopped

For serving

1 avocado, sliced (optional)

Instructions

1
Working in batches, pulse the cauliflower florets in a food processor until broken down into rice-sized pieces, about 8–10 pulses per batch. Alternatively, grate the florets on the large holes of a box grater. You should have about 5–6 cups of riced cauliflower. Set aside.
2
Heat 1 tbsp of the avocado oil in a large (12-inch) skillet over medium-high heat until shimmering. Add the chorizo and cook, breaking it up with a spoon, until browned and cooked through with no pink remaining, about 6–8 minutes. Transfer the chorizo to a plate, leaving the rendered fat in the skillet.

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