Pistachio 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 cauliflower gets pulsed down to rice-sized pieces and cooked until lightly golden at the edges, giving you that satisfying, slightly crispy texture without any grains involved. Rendered chorizo fat stays in the pan to toast the onion, red bell pepper, garlic, cumin, smoked paprika, and cayenne — so every layer of flavor builds on the last. A generous squeeze of fresh lime juice at the finish cuts right through the richness and ties the whole skillet together. Every ingredient here is naturally free from tree nuts of any kind, so there's no label-scanning or substitution stress — just clean, whole-food cooking from start to finish. Fan out some avocado slices on top and you've got a dish that looks as good as it tastes. It's the kind of meal that disappears fast, so you might want to make a double batch.
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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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