Rice Free Paleo Lime Chorizo Cauliflower Rice Skillet
Cauliflower does something genuinely impressive when it's pulsed down to tiny, rice-sized pieces and hit with high heat — it picks up golden edges and soaks up every bit of flavor around it, making it a completely satisfying stand-in for the grain without feeling like a compromise. This skillet leans hard into bold, smoky Mexican-inspired flavors, with fresh chorizo rendering down into a spiced, savory base that perfumes the whole pan. Smoked paprika, cumin, and a pinch of cayenne build real depth, while a generous squeeze of fresh lime at the finish cuts through the richness and ties everything together. The red bell pepper and onion add sweetness and a little texture, and the fresh cilantro scattered over the top keeps it bright and lively. Everything comes together in one skillet, which means less cleanup and more time actually eating. Fanned avocado slices on the side make it feel like a full, restaurant-worthy meal that just happens to be completely grain-free. It's the kind of weeknight dinner that doesn't ask you to sacrifice anything.
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!