Artificial Food Coloring Free Paleo Lime Chorizo Cauliflower Rice Skillet
Bold, smoky, and bright with fresh lime, this one-skillet meal is the kind of weeknight dinner that feels way more impressive than the effort it takes. The base is cauliflower riced right in your food processor, which soaks up all the rendered chorizo fat and spiced oil for an incredibly savory result. Fresh Mexican-style chorizo is the star here — and unlike many packaged or processed sausages, using a fresh, natural chorizo means you're working with real spices like cumin, smoked paprika, and cayenne rather than anything synthetic hiding in the ingredient list. That matters when you're trying to keep artificial dyes and additives completely off the table. The red bell pepper and onion add sweetness and color the natural way, while a generous squeeze of fresh lime at the end cuts through the richness and ties everything together. Finished with cilantro and optional avocado, this skillet is vibrant, filling, and completely free of anything you'd need to second-guess.
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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.
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