Smoky, citrusy, and deeply satisfying, this one-pan skillet delivers bold Mexican-inspired flavor without a single grain in sight. Cauliflower is pulsed or grated into tender, golden-edged rice that soaks up every bit of spiced chorizo fat and lime juice — it's the kind of dish that makes you forget you're eating something that checks so many boxes. Fresh Mexican-style chorizo brings the heat alongside cumin, smoked paprika, and a touch of cayenne, while bright lime juice and cilantro cut right through the richness at the end. Sticking to a candida-conscious way of eating can make bold, craveable meals feel out of reach, but this skillet leans entirely on whole, unprocessed ingredients — no grains, no added sugars, no sneaky fillers. Avocado oil keeps the cook clean, and every vegetable in the pan — onion, red bell pepper, garlic, cauliflower — is straightforward and recognizable. The optional avocado slices on the side add a cool, creamy contrast that rounds the whole thing out beautifully. Everything comes together in one skillet, which means less cleanup and more time actually enjoying dinner.
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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.
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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