Gut Friendly Paleo Lime Chorizo Cauliflower Rice Skillet
Bold, smoky chorizo meets the brightness of fresh lime in a one-skillet dinner that feels indulgent but keeps things genuinely clean. Cauliflower stands in for grain-based rice here, riced right in a food processor and cooked until the edges turn lightly golden — it's a swap that actually delivers on texture rather than just checking a box. The whole dish comes together in a single skillet, which means the rendered fat from the chorizo carries flavor into every layer, from the softened onion and red bell pepper to the cumin- and smoked paprika-spiced cauliflower. A generous squeeze of fresh lime juice at the end cuts through the richness and ties everything together in a way that feels genuinely vibrant. For anyone navigating a grain-free or digestive-health-focused way of eating, this kind of recipe is a reminder that comfort food doesn't have to be complicated or compromised. Finish it with sliced avocado and extra lime wedges and you've got a complete, satisfying meal straight from the pan.
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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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