Mushroom Free Paleo Lime Chorizo Cauliflower Rice Skillet
Bold, smoky chorizo meets bright lime and tender cauliflower rice in a one-skillet dinner that genuinely earns its place in the weeknight rotation. The chorizo does a lot of the heavy lifting here — it renders down into a deeply spiced, savory base that coats every grain of riced cauliflower with incredible flavor. Smoked paprika, cumin, and a hit of cayenne layer on warmth without overwhelming the dish, while fresh lime juice squeezed in at the end cuts right through the richness and wakes everything up. The cauliflower gets a chance to go golden at the edges in the skillet, which gives it a satisfying bite that makes you forget you're not eating actual rice. Every ingredient in this recipe is naturally free of fungi, so there's no need to scan labels or swap anything out — it's straightforwardly clean from start to finish. Finish it with sliced avocado and extra lime wedges and you've got a complete, colorful plate that looks like it took far more effort than it did.
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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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