BHA & BHT Free Paleo Lime Chorizo Cauliflower Rice Skillet
Smoky, citrusy, and packed with bold flavor, this one-pan skillet is the kind of weeknight dinner that feels way more impressive than the effort it takes. Fresh Mexican-style chorizo brings deep, spiced richness, while riced cauliflower soaks up all that rendered fat and fragrant cumin, smoked paprika, and cayenne — no grain required. A generous squeeze of fresh lime juice at the end cuts right through the richness and ties every bite together beautifully. One of the trickier parts of avoiding synthetic preservatives like BHA and BHT is that processed meats and packaged convenience foods are some of the most common culprits. This recipe sidesteps that entirely by building everything from whole, recognizable ingredients — fresh chorizo, real vegetables, avocado oil, and spices you can verify yourself. There's no mystery in the ingredient list, which makes it genuinely easy to cook with confidence. The technique here is straightforward: pulse cauliflower in a food processor, brown the chorizo, build a quick sofrito with onion, bell pepper, and garlic, then bring it all together in the same skillet. Finished with fresh cilantro and optional avocado slices, it's bright, satisfying, and completely free of anything you didn't put in it yourself.
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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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