Lupin Free Paleo Lime Chorizo Cauliflower Rice Skillet
Bold, smoky chorizo meets bright lime and tender cauliflower rice in a one-skillet dinner that genuinely delivers on flavor without any of the usual grain-based fillers. The cauliflower gets pulsed down in a food processor, then cooked until lightly golden at the edges — that little bit of caramelization makes all the difference between bland and craveable. Rendered chorizo fat stays in the pan to build the base, so every layer of onion, red bell pepper, garlic, cumin, smoked paprika, and cayenne soaks up that deep, spiced richness. A generous squeeze of fresh lime at the end cuts right through the fat and lifts the whole dish into something that tastes genuinely bright and balanced. For anyone navigating lupin sensitivities, this recipe is naturally in the clear — it skips legume-derived flours and fillers entirely, leaning on whole vegetables and fresh meat instead. Sliced avocado on the side adds a creamy finish that rounds out the heat from the cayenne beautifully. It's the kind of weeknight skillet that looks impressive but comes together with minimal fuss and a short ingredient list.
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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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