Pecan Free Paleo Lime Chorizo Cauliflower Rice Skillet
Bold, smoky chorizo meets bright lime and tender cauliflower rice in a one-skillet dinner that hits every note — spicy, savory, and just a little tangy. The cauliflower gets pulsed down in a food processor and then cooked in the same pan as the spiced chorizo drippings, which means every grain soaks up that deep, rendered flavor. Smoked paprika, cumin, and a pinch of cayenne build serious heat without overwhelming the dish, while fresh lime juice stirred in at the end cuts right through the richness. This is the kind of weeknight meal that looks and tastes like you put in way more effort than you actually did. Every ingredient here is naturally free from tree nuts — no swaps needed, no label-checking required, just clean, whole-food cooking from start to finish. Finish it with sliced avocado and a few extra lime wedges and you've got a complete, colorful plate that's as satisfying as anything you'd order out.
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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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