Nutmeg 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 gets browned first, leaving behind all that gorgeous rendered fat to build flavor into the onion, red bell pepper, and garlic that follow. Cumin, smoked paprika, and a hit of cayenne do the heavy lifting on spice, and because every ingredient here is whole and straightforward, there's no need to scan labels for hidden warm spices that can sneak into blended seasonings. Ricing the cauliflower yourself — either in a food processor or on a box grater — takes just a few minutes and gives you a fresher, less watery result than anything from a bag. A generous squeeze of fresh lime at the finish cuts through the richness of the chorizo and ties everything together in a way that feels almost restaurant-worthy. Sliced avocado on the side adds a cool, creamy contrast that makes the whole bowl feel complete. It's the kind of meal that looks impressive but comes together in a single pan with minimal cleanup.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!