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 in a food processor and then cooked in the rendered chorizo fat alongside cumin, smoked paprika, and cayenne, which means every grain soaks up serious flavor before the lime juice even hits the pan. Because the base is cauliflower rather than any grain, there is nothing here that could sneak in rye or any other problematic cereal — just whole, recognizable ingredients from start to finish. That matters a lot when you are scanning labels on store-bought rice blends or pre-seasoned chorizo and wondering what fillers made it into the mix. Fresh Mexican-style chorizo, avocado oil, and a handful of aromatics do all the heavy lifting, and the finish of cilantro and lime wedges keeps things tasting vibrant rather than heavy. Sliced avocado on the side adds a creamy contrast that rounds out the heat from the cayenne without dulling any of the spice. It is the kind of dish that looks impressive but comes together in a single pan with minimal cleanup.
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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.
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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