Turmeric Free Paleo Lime Chorizo Cauliflower Rice Skillet
This smoky, citrus-forward skillet is the kind of weeknight dinner that feels indulgent but comes together entirely in one pan. Spiced chorizo gets browned until deeply caramelized, then reunited with tender cauliflower rice that's been toasted in all that rendered fat — it's a seriously satisfying combination of textures and bold flavor. The spice blend here leans on cumin, smoked paprika, and a touch of cayenne, so you get real depth and gentle heat without any turmeric in sight, making it a confident choice for anyone navigating that particular sensitivity. Fresh lime juice stirred in at the end brightens everything up and cuts right through the richness of the chorizo. Soft avocado slices and a handful of cilantro on top round it out into something that looks and tastes far more involved than it actually is. It's naturally grain-free and built entirely from whole, recognizable ingredients, so there's no label-reading required — just good food cooked fast.
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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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