Nitrate & Nitrite Free Paleo Lime Chorizo Cauliflower Rice Skillet
This skillet is the kind of weeknight dinner that looks and smells like you put in way more effort than you actually did. Smoky, spiced chorizo gets broken down and crisped in a hot pan, then reunited with tender cauliflower rice that's been toasted in all that rendered fat — it's deeply savory with just enough heat from the cayenne. The bright squeeze of fresh lime juice at the end cuts right through the richness and ties everything together beautifully. Conventional chorizo is one of those processed meats where preservatives tend to hide in plain sight, but this recipe calls for fresh Mexican-style chorizo with the casings removed — no cured or packaged product needed. That single swap makes a real difference for anyone keeping a close eye on what goes into their food. Every other ingredient on the list is a whole food you can feel good about: avocado oil, fresh vegetables, garlic, and spices you measure yourself. The cauliflower rice comes together quickly in a food processor or on a box grater, and it soaks up the cumin, smoked paprika, and chorizo drippings like a dream. Finish it with fresh cilantro and a few slices of creamy avocado, and you've got a complete, satisfying meal straight from one pan.
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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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