Cinnamon Free Paleo Lime Chorizo Cauliflower Rice Skillet
Bold, smoky chorizo paired with bright lime and tender cauliflower rice — this skillet delivers serious weeknight energy in a single pan. The spice blend here leans on cumin, smoked paprika, and cayenne for depth and heat, so there's no need for cinnamon to make things interesting. That matters more than you'd think, since so many Latin-inspired recipes sneak warm baking spices into the mix, leaving people with sensitivities scrambling to adapt. Every ingredient in this dish is straightforward and easy to verify, which means you can cook with confidence rather than squinting at labels. The technique is just as satisfying as the flavor — browning the chorizo first, then building the aromatics in that rendered fat, creates a rich base that makes the whole skillet taste like it took far more effort than it did. Fresh lime juice stirred in at the end cuts through the richness and ties everything together with a zippy, citrusy finish. Sliced avocado on top makes it feel complete, though the skillet absolutely holds its own without it.
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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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