Carrageenan Free Paleo Lime Chorizo Cauliflower Rice Skillet
Bold, smoky chorizo meets bright lime and tender cauliflower rice in a one-skillet dinner that's as satisfying as it is vibrant. The whole thing comes together with fresh, whole-food ingredients — no processed fillers, no thickeners, no additives that sneak into so many store-bought convenience foods. That matters because carrageenan, a common stabilizer derived from seaweed, turns up in everything from pre-seasoned meats to packaged riced vegetables, making it genuinely tricky to avoid without cooking from scratch. Here, fresh Mexican-style chorizo and a head of cauliflower you rice yourself put you fully in control of what's going into the pan. Smoked paprika, cumin, and a hit of cayenne build serious depth, while a generous squeeze of lime at the finish cuts through the richness and ties every element together. Sliced avocado on the side adds a creamy, cooling contrast that makes the whole bowl feel complete. It's the kind of weeknight meal that looks and tastes like you put in way more effort than you actually did.
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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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