Gelatin 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 with fresh, whole-food ingredients — no packaged shortcuts, no hidden additives, and absolutely nothing derived from animal collagen or gelatin lurking in the mix. Cauliflower florets get pulsed down to rice-sized pieces and toasted in the rendered chorizo fat alongside cumin, smoked paprika, and a hit of cayenne, building layers of flavor that feel anything but virtuous or restrictive. A generous squeeze of fresh lime juice at the end ties everything together with a pop of acidity that cuts right through the richness of the sausage. Sliced avocado and extra wedges on the side make it feel like a full, satisfying meal rather than a compromise. If you've ever found grain-free cooking a little bland or fussy, this skillet is the kind of recipe that changes that assumption fast.
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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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