Seed Oil Free Paleo Lime Chorizo Cauliflower Rice Skillet
Bold, smoky chorizo paired with bright lime and tender cauliflower rice — this skillet is the kind of weeknight dinner that tastes like it took way more effort than it did. Every drop of fat in this dish comes from avocado oil and the natural rendered fat from the chorizo itself, so you can feel genuinely good about what's going into the pan. No canola, no soybean oil, no mystery blends — just clean, whole-food ingredients that happen to come together in one skillet. The cauliflower gets a quick pulse in the food processor, then hits the hot pan until it turns lightly golden at the edges, which gives it a satisfying texture that doesn't feel like a compromise. Smoked paprika, cumin, and a hit of cayenne build serious depth, while fresh lime juice stirred in at the end cuts right through the richness of the chorizo. A handful of cilantro and a few slices of creamy avocado finish it off and make the whole thing look as good as it tastes. It's the kind of recipe that earns a permanent spot in your rotation.
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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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