Honey Free Paleo Lime Chorizo Cauliflower Rice Skillet
Bold, smoky chorizo meets bright lime and tender cauliflower rice in a one-skillet dinner that hits every note — spicy, savory, and just a little tangy. The cauliflower gets pulsed down in a food processor, then cooked in the rendered chorizo fat alongside cumin, smoked paprika, and cayenne until it picks up those gorgeous golden edges. That layering of spiced oil and caramelized aromatics is what makes this dish taste far more complex than the ingredient list suggests. Sweeteners have no business here — every bit of flavor comes from real spices, fresh garlic, and a generous squeeze of lime at the end, so there's nothing to swap or second-guess. It's a genuinely clean recipe that doesn't rely on any hidden additives to taste good. The finishing hit of fresh cilantro and optional creamy avocado pulls the whole skillet together beautifully. Whether you're cooking for a weeknight crowd or just yourself, this one is the kind of meal you'll want on repeat.
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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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