Lactose Free Paleo Lime Chorizo Cauliflower Rice Skillet
Bold, smoky chorizo meets bright lime and tender cauliflower rice in a one-skillet dinner that feels indulgent without a drop of dairy anywhere in sight. The cauliflower gets pulsed down in a food processor and then cooked in the rendered chorizo fat alongside onion, red bell pepper, and a punchy spice blend of cumin, smoked paprika, and cayenne — so every grain soaks up serious flavor. Finishing the whole skillet with fresh lime juice lifts everything and keeps the dish feeling light despite how satisfying it is. Avocado oil and fresh Mexican-style chorizo do all the heavy lifting here, which means there are no hidden cream sauces, cheese blends, or butter to worry about. It's naturally free of dairy by design, not by substitution, so nothing tastes like it's missing. A handful of fresh cilantro and optional avocado slices on top make it look just as good as it tastes. This is the kind of weeknight meal that earns a permanent spot in the rotation.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!