Chestnut Free Paleo Lime Chorizo Cauliflower Rice Skillet
Bold, smoky chorizo meets bright lime and tender cauliflower rice in a one-skillet dinner that genuinely earns its place in the weeknight rotation. The whole thing comes together in a single large skillet, which means big flavor and minimal cleanup — always a win. Cauliflower gets pulsed down to rice-sized pieces and then toasted in the rendered chorizo fat alongside cumin, smoked paprika, and a touch of cayenne, so every bite is deeply seasoned rather than bland or watery. A generous squeeze of fresh lime juice at the end cuts right through the richness and ties everything together with a little brightness. The ingredient list is completely free of tree nuts and nut-based oils — avocado oil does the heavy lifting here, and every other component is a straightforward fresh or spiced ingredient you can easily verify at the store. Top it with sliced avocado and a few extra lime wedges and you have a dish that looks and tastes like it took far more effort than it 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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