Walnut 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 whole thing comes together in a single large skillet, which means big, layered flavor with minimal cleanup — always a win. Cauliflower gets pulsed down to rice-sized pieces and toasted in the rendered chorizo fat alongside cumin, smoked paprika, and a touch of cayenne, so every bite carries serious depth. A generous squeeze of fresh lime juice at the end cuts right through the richness and ties everything together in the best possible way. This is naturally free from grains, legumes, and tree nuts, so it fits a paleo approach without any awkward substitutions or specialty products. Fresh cilantro and optional avocado slices on top make it feel finished and restaurant-worthy, even on a Tuesday night. If you've been skeptical about cauliflower rice, this spiced, chorizo-loaded version is the one that will change your mind.
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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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