Celery Free Paleo Lime Chorizo Cauliflower Rice Skillet
Bold, smoky chorizo meets bright citrus in a one-skillet dinner that hits every note — spicy, savory, and just a little tangy from a generous squeeze of fresh lime. Cauliflower stands in for traditional rice here, riced right in the food processor and toasted in the skillet until the edges turn lightly golden and the texture is satisfyingly hearty. The ingredient list is completely free of celery in any form, so there's no need to audit the pantry or swap anything out — it's naturally safe from the start. Red bell pepper and yellow onion bring sweetness and body to the base, while cumin, smoked paprika, and cayenne layer in warmth without overwhelming the dish. Letting the chorizo render first means all that deeply seasoned fat stays in the pan to coat every grain of cauliflower, which is a small step that makes a big difference. A handful of fresh cilantro and optional avocado slices finish things off with cool, creamy contrast that ties the whole skillet together. 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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