Artificial Flavors Free Paleo Lime Chorizo Cauliflower Rice Skillet
Bold, smoky, and bright with fresh lime, this one-pan skillet is the kind of weeknight dinner that tastes like it took way more effort than it did. Fresh Mexican-style chorizo brings serious depth on its own — no flavor packets, no seasoning blends with mystery additives, just real spices like cumin, smoked paprika, and cayenne doing all the heavy lifting. That's exactly what makes this dish such a win when you're trying to avoid artificial flavors: every single note on your palate comes from something you can actually see in the pan. Cauliflower gets pulsed down into rice-sized pieces and toasted in the rendered chorizo fat alongside sautéed onion, red bell pepper, and garlic until it picks up a little golden color at the edges — that caramelization is pure flavor, no shortcuts needed. A generous squeeze of fresh lime juice ties everything together at the end, cutting through the richness of the chorizo with a clean, citrusy punch. Sliced avocado on the side adds a creamy finish that feels indulgent without complicating the ingredient list. It's a complete, satisfying meal straight from a single skillet, and every ingredient on that list is exactly what it says it is.
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 →Ingredients
4 servings
- 1 medium head cauliflower (about 2 lbs), cut into florets
- 2 tbsp avocado oil, divided
- 12 oz fresh mexican-style chorizo, casings removed
- 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
- 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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!