Shellfish Free Paleo Lime Chorizo Cauliflower Rice Skillet
Bold, smoky chorizo meets bright lime and tender cauliflower rice in a one-skillet dinner that hits every note — spicy, savory, and just a little tangy. The cauliflower gets pulsed down in a food processor and then toasted in the skillet until the edges turn lightly golden, giving it a satisfying texture that holds its own against the richly spiced meat. Smoked paprika, cumin, and a touch of cayenne build serious depth, while a generous squeeze of fresh lime at the end cuts right through the fat and ties everything together. Because every ingredient here is straightforward — fresh produce, whole spices, avocado oil, and unprocessed chorizo — there's no need to scrutinize labels for hidden seafood derivatives or shared-facility warnings. It's naturally grain-free and built entirely from clean, whole-food ingredients, so it works beautifully for anyone following a paleo approach without any complicated substitutions. Sliced avocado on top adds a cool, creamy finish that makes the whole skillet feel like a complete, restaurant-worthy meal. This is the kind of weeknight recipe you'll come back to again and again.
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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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