Oats Free Paleo Lime Chorizo Cauliflower Rice Skillet
Bold, smoky chorizo meets bright citrus in a one-skillet dinner that feels indulgent but is built entirely from whole, clean ingredients. Cauliflower stands in for traditional rice here — pulsed in a food processor or grated by hand, then cooked in the rendered chorizo fat until it picks up golden edges and soaks up every bit of that cumin, smoked paprika, and cayenne. The result is deeply savory with just enough heat, and the fresh lime juice stirred in at the end cuts right through the richness in the best possible way. For anyone navigating grain-free eating, this skillet is a genuinely satisfying answer to the "what's for dinner" problem — no grains, no fillers, nothing to second-guess on the label. Every ingredient is straightforward: fresh chorizo, real vegetables, avocado oil, and spices you likely already have on hand. The whole thing comes together in a single pan, which means less cleanup and more time enjoying a bowl topped with creamy avocado slices and a squeeze of extra lime. It's the kind of weeknight meal that tastes like you put in way more effort than you actually 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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