Paleo Lime Chorizo Cauliflower Rice Skillet
This smoky, citrus-bright skillet is the kind of weeknight dinner that makes you forget you're eating something genuinely wholesome. Fresh Mexican-style chorizo brings bold, spiced depth while riced cauliflower soaks up every bit of rendered fat and seasoning — no grains needed, and honestly none missed. The combo of cumin, smoked paprika, and cayenne builds real heat and complexity, and a generous squeeze of fresh lime at the end cuts right through the richness. One of the trickier parts of grain-free cooking is finding a base that actually satisfies, and cauliflower rice done this way — cooked until lightly golden at the edges — absolutely delivers. Everything comes together in a single skillet in well under 30 minutes, which makes it as practical as it is craveable. Finish it with sliced avocado and extra lime wedges and you've got a complete meal that serves four without any fuss.
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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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