Hazelnut Free Paleo Lime Chorizo Cauliflower Rice Skillet
This smoky, citrus-forward skillet is the kind of weeknight dinner that looks impressive but comes together in a single pan with zero fuss. Spiced Mexican-style chorizo gets browned until deeply caramelized, then reunited with tender cauliflower rice that's been toasted in all that rendered fat — it's a seriously smart move that layers flavor at every step. Red bell pepper and yellow onion add sweetness and color, while cumin, smoked paprika, and a touch of cayenne keep things boldly seasoned without tipping into overwhelming heat. A generous squeeze of fresh lime juice at the finish ties everything together with a bright, tangy lift that cuts right through the richness of the chorizo. Every ingredient here is naturally free from tree nuts of any kind, so there's no label-scanning or substitution stress — just straightforward, whole-food cooking. Finish it with sliced avocado and extra lime wedges and you've got a complete, satisfying meal that's as good for a casual Tuesday as it is for feeding a crowd.
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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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