Sesame 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 chorizo gets browned first, leaving behind all that gorgeous rendered fat to build flavor as the onion, red bell pepper, and garlic cook down into a fragrant, spiced base. Smoked paprika, cumin, and a touch of cayenne layer in warmth without overwhelming the dish, and the fresh lime juice squeezed in at the end ties everything together with a zippy, citrusy lift. Every single ingredient here is naturally free of sesame — no tahini, no sesame oil, no hidden seeds lurking in a spice blend — so you can cook with total confidence. The cauliflower rice soaks up the spiced chorizo drippings beautifully, picking up golden edges that give it a satisfying, almost toasty texture rather than anything steamed or soggy. Finish it with fresh cilantro and a few slices of creamy avocado, and you have a complete, colorful meal straight from one pan. It's the kind of recipe that looks impressive but asks very little of you.
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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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