Soy 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 so its rendered fat becomes the flavor base for the whole dish — that's the kind of technique that makes simple ingredients taste like you actually tried. Onion, red bell pepper, garlic, cumin, smoked paprika, and a hit of cayenne build on that foundation before the riced cauliflower goes in to soak up every bit of it. A final squeeze of fresh lime juice ties everything together with just enough acidity to cut through the richness of the meat. For anyone navigating soy-free eating, this skillet is a genuinely stress-free option — every ingredient here is naturally free of soy, with no sauces, marinades, or packaged seasonings that might sneak it in. The key is using fresh Mexican-style chorizo rather than a pre-seasoned or cured variety, so you stay in control of exactly what goes into the pan. Topped with sliced avocado and extra lime wedges, it's the kind of meal that looks impressive but comes together in a single skillet with no complicated cleanup.
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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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