Emulsifier Free Paleo Lime Chorizo Cauliflower Rice Skillet
Bold, smoky chorizo meets bright lime and tender cauliflower rice in a one-skillet dinner that's as satisfying as anything you'd make with grains. The whole dish comes together with whole, recognizable ingredients — avocado oil, fresh vegetables, spices, and real Mexican-style chorizo — so there's nothing hidden lurking in the pan. That matters a lot when you're trying to avoid the synthetic additives and emulsifiers that sneak into so many packaged or processed foods. Ricing the cauliflower yourself in a food processor (or on a box grater) keeps everything clean and straightforward, no mystery blends required. The chorizo renders its own fat into the skillet, which carries the cumin, smoked paprika, and cayenne into every bite of cauliflower. A generous squeeze of fresh lime at the end cuts through the richness and lifts the whole dish with a citrusy punch. Finish it with sliced avocado and a handful of cilantro, and you've got a weeknight meal that feels genuinely indulgent without a single ingredient you'd have to second-guess.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!