High Fructose Corn Syrup Free Paleo Lime Chorizo Cauliflower Rice Skillet
Smoky, citrusy, and packed with bold flavor, this one-skillet meal is the kind of weeknight dinner that feels way more impressive than the effort involved. Fresh Mexican-style chorizo brings deep, spiced richness to the pan, while riced cauliflower soaks up every bit of that rendered fat and smoked paprika heat. The whole thing gets finished with a generous squeeze of fresh lime juice and a handful of cilantro, which cuts right through the richness and makes the flavors pop. One of the sneaky challenges with chorizo dishes is that many store-bought sausages and spice blends are loaded with sweeteners and additives — but this recipe keeps everything clean by starting with fresh chorizo and whole spices you measure yourself. Avocado oil, real garlic, cumin, and cayenne are doing all the heavy lifting here, so there's nothing processed hiding in the background. The cauliflower rice technique is straightforward — a food processor or box grater gets you there in minutes — and the skillet method gives the edges a satisfying golden char that regular rice just can't replicate. Finish it with sliced avocado and extra lime wedges and you've got a complete, vibrant meal that tastes like it came from somewhere far more exciting than your stovetop.
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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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