Coconut Free Paleo Lime Chorizo Cauliflower Rice Skillet
Bold, smoky chorizo meets bright lime and tender cauliflower rice in a one-skillet dinner that delivers serious flavor without a single grain or legume in sight. The cauliflower gets pulsed down in a food processor, then cooked in the rendered chorizo fat alongside cumin, smoked paprika, and cayenne — building layers of heat and depth that make this feel anything but a compromise. A generous squeeze of fresh lime juice at the end cuts right through the richness and ties everything together beautifully. Every ingredient here is straightforward and naturally free from tropical oils or hidden additives that can sneak into store-bought spice blends or pre-made rices. Avocado oil does the heavy lifting for the sauté, keeping things clean and paleo-friendly from start to finish. Finish it with sliced avocado and extra lime wedges and you've got a complete, vibrant meal straight from the pan to the table.
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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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