Xanthan Gum 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 citrusy. The cauliflower is pulsed or grated down to rice-sized pieces, then cooked in the rendered chorizo fat alongside cumin, smoked paprika, and cayenne until it picks up golden edges and soaks up all that flavor. Because every ingredient here is a whole food — fresh meat, vegetables, spices, avocado oil, and lime — there's no need to scan labels for hidden additives or stabilizers that can sneak into packaged grain alternatives. The chorizo goes back into the pan at the end, so every bite has that deep, spiced pork flavor running through it. A generous squeeze of fresh lime juice ties everything together and keeps the dish feeling light despite how satisfying it is. Sliced avocado on the side adds a cool, creamy contrast that makes the whole plate feel complete. It's the kind of weeknight skillet that looks impressive but comes together with minimal fuss and a single pan to wash.
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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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