MSG Free Paleo Lime Chorizo Cauliflower Rice Skillet
Smoky, bright, and deeply satisfying, this one-skillet meal brings together bold Mexican-inspired flavors without a single processed shortcut. Fresh Mexican-style chorizo is the star here — because it's made from raw ground pork and whole spices rather than cured or pre-seasoned processed meat, you stay completely clear of the hidden additives and flavor enhancers that sneak into so many store-bought options. Cauliflower florets get pulsed into rice-sized pieces and toasted right in the rendered chorizo fat alongside cumin, smoked paprika, and cayenne, building layers of flavor the old-fashioned way. A generous squeeze of fresh lime juice ties everything together at the end, cutting through the richness with a clean, citrusy punch. Cilantro and optional avocado slices finish the dish with color and creaminess. Everything on the ingredient list is whole, recognizable, and real — exactly what you want when you're cooking without compromise. It's the kind of weeknight dinner that feels indulgent but is actually just good, honest cooking.
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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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