Macadamia Free Paleo Lime Chorizo Cauliflower Rice Skillet
Bold, smoky chorizo meets bright lime and tender cauliflower rice in a one-skillet dinner that delivers serious flavor without any fuss. The cauliflower gets pulsed down in a food processor and then cooked in the rendered chorizo fat alongside cumin, smoked paprika, and a touch of cayenne — so every grain is infused with that deep, spiced richness before the meat even comes back into the pan. A generous squeeze of fresh lime juice at the finish cuts right through the fat and ties everything together in the most satisfying way. This kind of recipe is naturally free from tree nuts of any kind, since the bold, layered flavor comes entirely from spices, aromatics, avocado oil, and good-quality chorizo — no fillers or nut-based additions needed. It's a grain-free, paleo-friendly skillet that genuinely doesn't taste like it's missing anything. Sliced avocado on top adds a creamy, cooling contrast that makes the whole dish feel complete. 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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