Wheat Free Paleo Lime Chorizo Cauliflower Rice Skillet
Smoky, citrusy, and packed with bold flavor, this one-skillet meal is the kind of weeknight dinner that feels way more impressive than the effort it takes. Cauliflower is pulsed or grated into rice-sized pieces and cooked until lightly golden, giving you all the satisfying texture of a grain-based skillet without a single kernel of wheat in sight. Fresh Mexican-style chorizo brings deep, spiced richness, while cumin, smoked paprika, and cayenne layer on even more heat and complexity. A generous squeeze of fresh lime juice at the end ties everything together with a bright, tangy finish that cuts right through the fat from the chorizo. Diced onion and red bell pepper add sweetness and color, and a handful of cilantro scattered over the top keeps it feeling fresh. Sliced avocado alongside makes it creamy and cooling — a perfect contrast to all that smoky heat. Every ingredient here is naturally free from wheat, so there's no swapping or substituting required; this one just works exactly as written.
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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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