Ginger Free Paleo Lime Chorizo Cauliflower Rice Skillet
Bold, smoky chorizo paired with bright lime and tender cauliflower rice — this skillet is the kind of weeknight dinner that looks and tastes far more impressive than the effort involved. The cauliflower gets pulsed down in a food processor and then cooked in the rendered chorizo fat alongside cumin, smoked paprika, and cayenne, which means every grain soaks up serious flavor before the lime juice even hits the pan. For anyone navigating a ginger-free lifestyle, this recipe is a genuinely easy win — the spice blend leans on cumin and smoked paprika for its depth, so there's no need to swap or skip anything. Fresh cilantro and optional avocado slices finish the dish with cool, creamy contrast that balances the heat from the chorizo and cayenne beautifully. It all comes together in one skillet, which means less cleanup and more time enjoying a bowl that feels both satisfying and clean. The squeeze of fresh lime at the end ties everything together with a citrusy brightness that makes the whole thing pop.
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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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