Citric Acid Free Paleo Lime Chorizo Cauliflower Rice Skillet
Smoky, spiced chorizo meets tender cauliflower rice in a one-skillet dinner that's bold enough to satisfy even the most serious comfort-food cravings. The whole thing comes together with fresh, whole-food ingredients — no packaged seasonings or processed shortcuts that could sneak in unwanted additives. For anyone navigating a citric acid sensitivity, that matters more than most people realize, since the preservative turns up in everything from canned goods to pre-seasoned meats. Here, the brightness comes entirely from freshly squeezed lime juice, which delivers that punchy, citrusy lift without any of the processed acid concerns. The chorizo renders down into deeply savory crumbles that coat every grain of cauliflower rice, while cumin, smoked paprika, and a touch of cayenne build layers of warmth in the pan. A handful of fresh cilantro and optional avocado slices round it out into something that feels restaurant-worthy with very little effort. It's the kind of weeknight skillet you'll come back to again and again.
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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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